This recipe combines the milkiness of burrata with the sweet butteriness of patty pans to make this elegant carpaccio
|Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details|
Cooking InstructionsDownload PDF
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.