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Burrata Cheese with Asparagus, Pine Nuts and Raisins


9 oz/255 g asparagus
2 tbsp golden raisins/sultanas
2 tbsp toasted pine nuts
6 threads of saffron
cup/120 ml best-quality extra-virgin olive oil
Salt and freshly cracked black pepper
cup/30 g bread crumbs
2 balls fresh Burrata cheese, roughly 6 oz/ 170 g each


Serves: 4


Cut the woody ends off the asparagus and discard. Blanch the asparagus spears in plenty of salted boiling water for 2 to 4 minutes, or until tender and just starting to give when pinched where the tip begins. Do not overcook. Shock the asparagus quickly in a bowl of ice water, drain, and then dry thoroughly with paper towels. Cut the asparagus on the angle into pieces resembling penne pasta. Soak the golden raisins/sultanas in warm water for 5 minutes to rehydrate and then drain and pat dry with a kitchen towel. In a large bowl, combine the asparagus with the pine nuts, raisins/sultanas, saffron and 2 tbsp of the olive oil. Season with salt and freshly cracked black pepper. Heat ¼ cup/60 ml of the remaining olive oil over a medium heat and add the bread crumbs. Shake the pan vigorously, frying the bread crumbs for about 1 minute, or until light golden and crisp. Remove from the heat and set aside. Cut the Burrata balls in half and place on individual plates "skin-side" down. Divide the asparagus mixture among the Burrata pieces and sprinkle the fried bread crumbs over the top. Drizzle with the remaining olive oil and serve cold or at room temperature. 

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