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Burrata with fig & carrot pickles
35 m active | 35 m total
Nutrition facts per serving:
  • Energy in kcal about 378
  • Fat about 21g
  • Carbohydrates about 95g
  • Protein about 10g
This is needed
This is needed for 4 people
  • 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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And that's how it's done
And that's how it's done
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.