While staying in Barcelona with colleagues, I enjoyed burrata and anchovies at Restaurante Cierzo, just steps away from our AirBnB. It’s quite a small and unassuming restaurant, but with a modern feel and a quirky seasonal menu.
We ordered tapas-style to share, however, the one dish I didn’t let anyone touch was the burrata and anchovies, with cherry tomatoes. Deliciously salty, the ‘good’ anchovies were the perfect partner to the creamy burrata centrepiece, with a sprinkling of pepper.
In my simple recipe for burrata and anchovies, I’ve ditched the cherry tomatoes and cracked pepper. Instead, I’ve added a peppery hit with a sprinkling of rocket leaves, a drizzle of olive oil and a slight kick, with crushed chilli flakes. It’s an incredibly easy starter to make but looks the business. Just don’t ask anyone to share it.
A simple starter recipe, inspired by Restaurante Cierzo in Barcelona, Spain
- 1 ball of burrata
- A sprinkling of rocket
- 3-4 good quality anchovies
- A pinch of crushed chilli flakes
- A drizzle of olive oil extra virgin
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This dish calls for burrata, but if you can't get your hands on it, good quality buffalo mozzarella can be a good stand in. Start by pouring away the liquid and placing the ball in the centre of the plate
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Next, drape 3-4 anchovies on the top of the burrata ball. If you can, it's worth spending a little extra on a tin or fresh packet of really good quality anchovies
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Place a handful or rocket leaves around the plate. Not too many, so that it looks messy, but just enough so that the colour balances with the rest of the dish
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Finally, sprinkle a few chilli flakes and drizzle a good glug of the olive oil over the burrata, and enjoy!
