A dish of vibrant colours and flavours that may not be for everyone as the texture of the nuts and pomegranate is a little unusual (a bit like rubble); we ate everything on the plate with gusto and wished we had more.
Wine Suggestion: we picked the Biancardi Insolito which is made from the rare Minutolo grape. This grape had for years been mistaken for Fiano but has been proven to be a distinct variety, so if you can’t find this exact wine/grape try a good Fiano instead. Full of pear, green apple, citrus and floral characters it is as fresh as the sea breezes that cool it’s vineyards and made a good match.
Burrata & Brunt Oranges with Pistachios & Pomegranate – serves 4 as a starter
- 1 orange or blood orange, cut into segments
- extra virgin olive oil
- 200g ball of burrata
- 60g pomegranate seeds
- 25g pistachio nuts, roughly chopped
- 2 pinches of nigella seeds
- ½ tsp sumac
- a handful of mint leaves, torn
- maldon sea salt flakes and black pepper
Use a blow torch to burn the orange segments or heat a frying pan on the highest heat until hot, brush a little bit of oil on to the segments and cook for 1 minute on each side, or until starting to blacken.
Place the burrata in the centre of the serving plate. Arrange the burnt orange around the cheese and scatter over the pomegranate seeds, pistachios, nigella seeds and sumac. Drizzle generously with some nice olive oil, season with salt and pepper and scatter over the mint.
(Original recipe from Feasts by Sabrina Ghayour, Mitchell Beazley, 2017.)
Jono & Jules do food & wine 
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