Patty pan carpaccio with burrata and Worcestershire salt

Patty pan carpaccio with burrata and Worcestershire salt

30 mins Prep

This recipe combines the milkiness of burrata with the sweet butteriness of patty pans to make this elegant carpaccio

Created by Spinneys
Prep time 30 minutes
Serves 4
Cuisine European
Diet Vegetarian
Preparation Easy
Nutrition (per serving)
Calories 233
Fat 20.1g
Saturates 5.6g
Protein 7.2g
Carbs 6.4g
Sugars 4.2g
Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details

Cooking Instructions

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Using a very sharp knife or mandolin, finely slice the patty pans and place in a large bowl.


Juice the lemon. Drizzle the olive oil, 4 tbsp of lemon juice and honey over the patty pan slices and toss to combine. Arrange in an even layer on a serving platter, overlapping each slice slightly.


Combine the Worcestershire sauce and salt in a small bowl.


Toast the pine nuts, scatter them over the patty pan slices, top with the burrata and a sprinkle of pepper. Serve alongside the Worcestershire salt.