Burrata with fig & carrot pickles

Total time: 35m
Preparation Time: 35m

For 4 people

Nutritional Information

Contains 378 Kcal, 10g Protein, 95g Carbohydrates, 21g Fat


  • 1.5 dl white wine vinegar
  • 0.75 dl water
  • 2 tbsp maple syrup
  • 1 tsp salt
  • 0.5 tsp fennel seeds
  • a little pepper (e.g. Fine Food Tasmanian Pepper)
  • 0.25 tsp allspice (e.g. Fine Food Jamaican Piment)
  • 300 g carrots (dark red or purple), alternative:
  • 4 figs
  • 2 burrata (e.g. Fine Food Burrata)
  • 2 tsp olive oil with basil (e.g. Fine Food Olio extra vergine al Basilico)
  • 2 tsp balsamic vinegar with figs (e.g. Fine Food Condimento ai fichi)
  • a little sea salt
  • some basil leaves

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  • Bring the vinegar, water, maple syrup, salt and seasoning to the boil in a pan, briefly simmer. Cut the carrots diagonally into slices approx. 3/4 cm thick, add to the stock, bring to the boil and simmer for approx. 5 mins. Slice the figs and add them to the pan. Drain the figs and vegetables, allow to cool slightly, arrange on plates.
  • Tear apart the burrata, place on top of the pickled fruit and vegetables, garnish with basil oil, balsamic, sea salt and basil.

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