Marinated Artichokes with Burrata and Peas by Andy Needham, Zafferano
Condimento morbido is a white, sweet and sour vinegar, obtained by mixing fresh vinegar with
Trebbiano grape must and then ageing the blend in barriques. It belongs to the same family as
balsamic vinegar, but is better adapted to dressings and marinades.
Burrata is a fresh cheese from Puglia, made by blending mozzarella with cream and
enclosing the mixture in a ‘sack’ made from pasta filata, the basis of mozzarella. Serves 8
Ingredients:
6 shallots, diced
100 ml red wine vinegar
3 green tomatoes, quartered and deseeded
2 tablespoons basil oil
3 tablespoons condimento morbido
60 g pea shoots
about 60 ml Tuscan or similar peppery olive oil
120 g fresh peas, cooked
300 g burrata
about 48 pieces marinated artichokes, halved
chives
salt
Marinate the shallots in the wine vinegar for 3 hours or more.
Blend the tomatoes in a food processor. Transfer to a chinois and squeeze out any excess
juice. Combine the tomato purée with the basil oil, salt and a little condimento morbido.
Form into eight teaspoon-sized quenelles. Dress the pea shoots with a little Tuscan oil
and condimento morbido. For each portion, pile the pea shoots over a bed of peas. To one
side, spoon the burrata and put a green tomato quenelle on top. Pat the marinated artichokes
dry and coat them lightly with oil and condimento morbido. Arrange six pieces between the
burrata and the pea shoots. Sprinkle some shallots and chives on top. Sommelier’s suggested
accompaniment: Cayega (Tenuta Carretta) – a dry, pale yellow Piedmontese wine made from
Arneis grapes, which has a floral, fruity nose with a mineral aftertaste.
*taken from the book ‘From Seed to plate’ by Paolo Arrigo, published by Simon and Schuster