- For the charred leeks:
- 4 large leeks (set the green part aside for another use)
- For the lemon vinaigrette:
- 2 Meyer lemons
- 6 cl extra virgin olive oil
- Fleur de sel / freshly ground peppe
- For the burrata:
- 2 burrata (125 g each)
- 2 cl extra virgin olive oil
- Fleur de sel / freshly ground peppe
- 40 g bottarga
Try the recipe
You'll need
Instructions
To prepare the charred leeks:
Clean the leeks (by soaking for 30 minutes, tops up).
Pierce the white part all over with a fork, then sprinkle with salt.
Preheat your over to 220°C. Spread the leeks in a roasting pan and cook for 30 minutes.
To ensure even cooking, turn regularly.
Once cooked, separate the leek hearts and slice them on the diagonal.
To prepare the lemon vinaigrette:
Use Meyer lemons if possible, they are less acidic.
Juice the lemons, then prepare your vinaigrette using a good-quality olive oil.
Add salt and pepper.
To prepare the burrata:
Drain your burrata, then mash with a fork.
Season with fleur de sel and freshly-ground pepper, and add a little olive oil.
Arrange the burrata on a plate. Season the leeks with chopped parsley and lemon vinaigrette, then cover the dish with thin slices of bottarga.
Clean the leeks (by soaking for 30 minutes, tops up).
Pierce the white part all over with a fork, then sprinkle with salt.
Preheat your over to 220°C. Spread the leeks in a roasting pan and cook for 30 minutes.
To ensure even cooking, turn regularly.
Once cooked, separate the leek hearts and slice them on the diagonal.
To prepare the lemon vinaigrette:
Use Meyer lemons if possible, they are less acidic.
Juice the lemons, then prepare your vinaigrette using a good-quality olive oil.
Add salt and pepper.
To prepare the burrata:
Drain your burrata, then mash with a fork.
Season with fleur de sel and freshly-ground pepper, and add a little olive oil.
Arrange the burrata on a plate. Season the leeks with chopped parsley and lemon vinaigrette, then cover the dish with thin slices of bottarga.
