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
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
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
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
Finally, sprinkle a few chilli flakes and drizzle a good glug of the olive oil over the burrata, and enjoy!