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 | |
Ingredients
Cooking Instructions
Download PDF1
Using a very sharp knife or mandolin, finely slice the patty pans and place in a large bowl.
2
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.
3
Combine the Worcestershire sauce and salt in a small bowl.
4
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.
