Vegetable stew with burrata
2 servings
25 minutes
Vegetable ragout with burrata is an exquisite blend of simplicity and sophistication. Inspired by gourmet cuisine, this dish harmoniously combines tender Brussels sprouts, aromatic brisket, and creamy burrata. The preparation begins with golden-browning the brisket to reveal its rich flavor, followed by the cabbage simmering in a creamy sauce to achieve softness and a rich aroma. The final touch is baking with parmesan and burrata, giving the dish a silky texture and the cheese's exquisite stretchiness. Seasoned with chili and a pepper mix, it unveils an appetizing spiciness and richness. Vegetable ragout with burrata is the perfect combination of rustic simplicity and gourmet elegance that can surprise and delight even the most discerning connoisseurs.
1
Cut the brisket into small slices.
- Pork belly: 150 g
2
Chop the garlic coarsely.
- Garlic: 15 g
3
Grate the Parmesan on a coarse grater.
- Parmesan (Parmigiano Reggiano): 50 g
4
Pour boiling water over the cabbage.
- Frozen Brussels sprouts: 350 g
5
Drain the water in a minute.
6
Place the brisket on a dry hot skillet.
7
Fry on high heat until golden brown for a few minutes, stirring occasionally.
8
Remove the brisket and set it aside. Add butter to the pan.
- Pork belly: 150 g
9
Put cabbage in it.
- Frozen Brussels sprouts: 350 g
10
Stir after a minute and pour in the cream. Reduce the heat.
- Single cream 10% fat: 200 ml
11
After a minute, season with black pepper and salt, stir, and remove from heat.
- Ground pepper blend: 1 teaspoon
- Sea salt: to taste
12
Transfer the cabbage to a baking dish, add the bacon and garlic. Mix well.
- Pork belly: 150 g
- Garlic: 15 g
13
Sprinkle with parmesan, place burrata in the center.
- Parmesan (Parmigiano Reggiano): 50 g
- Burrata cheese: 1 g
14
Send to a preheated oven at 200 degrees.
15
Take out the dish after 15 minutes.
16
Mix
17
Transfer to a plate, season with chili pepper. Ready!
- Chili powder: to taste
