Stracciatella with crispy basil and garlic sourdough crumb
100g sourdough bread, chopped
¼ cup (60ml) extra virgin olive oil, plus extra to serve 1 cup basil leaves
2 cloves garlic, crushed
1 teaspoon finely grated lemon rind sea salt and cracked black pepper
Place the sourdough in a small food processor and process until very finely chopped. Set aside.
Heat the oil in a medium non-stick frying pan over medium heat. Cook the basil leaves, in 3 batches, for 30 seconds or until crisp. Remove and set aside on paper towel to drain. Add the breadcrumbs to the pan and cook for 6 minutes. Add the garlic and cook for a further minute or until golden. Remove the pan from the heat. Add the lemon rind, salt and pepper and mix well to combine.
Divide the stracciatella and basil leaves between plates. Drizzle with extra oil and sprinkle with the breadcrumb mixture and black pepper to serve. SERVES 4.
+ Stracciatella is available in selected cheese shops and delicatessens. You can use 2 x 250g burrata, chopped, as a substitute.