Courgette, burrata, romesco, basil

by Tony Rodd

Soft, fresh cheese with two styles of courgette and a bright, vibrant romesco sauce


2 x 250g balls of burrata
1 grezzina courgette
2 yellow courgettes
500g basil
500g rapeseed oil

For the romesco sauce:
100g flaked almonds
80g whole hazelnuts
150 piquillo peppers
30 cloves of garlic, peeled
1 tbsp tomato puree
20ml sherry vinegar
15g smoked paprika
150ml extra virgin olive oil
¼ bunch of parsley


Cut the burrata in half and reserve until needed.

Cut the grezzina courgette and one of the yellow courgettes into 1cm thick discs. Season with salt and extra virgin olive oil before cooking in a grill pan, achieving clearly defined grill marks while maintaining the courgette’s bite in the centre.

Slice the second yellow courgette on a mandolin or with a vegetable peeler and season with salt to cause it to wilt and make it more pliable. Wait 5 mins then roll into ribbons.

To make the basil oil, blanch the basil in boiling water for 30 seconds. Chill over ice. Squeeze excess water from the basil and pat dry, removing all water. Blend with the rapeseed oil thoroughly. Strain through muslin or cheesecloth. Store in squeezy bottle at room temperature.

To make the romesco sauce, toast the nuts in an oven at 180C for 8 mins. Blend everything other than the nuts until smooth. Add the nuts to the blender and pulse until a coarse texture is achieved where the nuts still have texture.

To plate, place a generous spoonful of the romesco sauce on the bottom of the plate and lay the burrata, cut side up, on top. Lay some alternating discs of yellow and green courgettes to one side and the ribbons on one end. Drizzle over some of the basil oil and garnish with basil cress or some basil leaves.

Recipe: Tony Rodd