FREE DELIVERY ON ORDERS OVER £75

 

1 TSP FENNEL SEEDS, 1 CLOVE GARLIC FINELY CHOPPED, 1 TBSP ROSEMARY LEAVES FINELY CHOPPED, 1/2 TSP DRIED CHILLI FLAKES, FINO EV OLIVE OIL, 1 TBSP CAPERS, 2 BALLS BURRATA, WARM BREAD TO SERVE

PLACE FENNEL SEEDS IN A SMALL PAN OVER A MEDIUM HEAT AND LIGHTLY TOAST, SHAKING THE PAN, FOR 3-4 MINS UNTIL FRAGRANT. TRANSFER TO A PESTLE AND MORTAR AND ROUGHLY CRUSH. REDUCE HEAT TO LOW AND RETURN FENNEL TO PAN WITH GARLIC, ROSEMARY, CHILLI AND A GOOD GLUG OF OLIVE OIL. WARM FOR 4-5 MINS TO ALLOW THE OLIVE OIL TO INFUSE. SET ASIDE TO COOL.

MEANWHILE TAKE A SMALL PAN AND COOK THE CAPERS IN A GOOD GLUG OF OLIVE OIL OVER A MEDIUM HEAT FOR 2-3 MINS UNTIL THEY START TO CRISP. 

PLACE THE BURRATA IN A SERVING BOWL AND POUR OVER THE WARMED HERBY OIL, AND TOP WITH THE CAPERS WITH THE COOKING JUICES. CHOP OPEN THE BURRATA  AND SERVE STRAIGHT AWAY WITH SOME WARM BREAD TO SOP UP THE DELICIOUS OLIVE OIL.

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