BURRATA, RADICCHIO AND OLIVE OIL BREADCRUMBS

This is simplicity at its best: creamy burrata against bitter radicchio, with balsamic delivering acidity and sweetness. The breadcrumbs – essentially pangrattato, the ‘poor man’s parmesan’ of Southern Italy – offer up texture. Serve with toasted sourdough. I like the Italian variety of radicchio called chioggia for this dish.

SERVES 2

H 250g burrata

FOR THE BREADCRUMBS H

25g panko (or homemade) breadcrumbs

H 1½ tsp extra virgin olive oil H ½ tsp flaky sea salt

FOR THE RADICCHIO

H 1½ tsp extra virgin olive oil, plus extra for drizzling

H 1 radicchio, leaves torn into large strips or pieces

H salt and freshly ground black pepper

H 1½ tsp balsamic vinegar, plus extra for drizzling

H Toast the breadcrumbs with the olive oil in a small frying pan over a medium heat until golden. Stir through the salt, then transfer the breadcrumbs to a separate plate.

H Place the same pan back over a medium heat and add the olive oil. When hot, toss the radicchio in the oil. Add salt and cook for 1-2 minutes until wilted. Remove from the heat and add the balsamic vinegar (it should sizzle) and a twist or two of black pepper.

H To serve, arrange a burrata ball on each plate (I personally like to tear them apart a bit, so that the cream in the middle starts to ooze out), then top with the radicchio followed by a blanket of breadcrumbs. Drizzle over a little extra olive oil and, if you’d like a bit more sweetness to counteract the bitterness of the radicchio, a touch of balsamic as well.

This is best eaten immediately (as if you needed any encouragement).