Mozzarella & pickled radicchio
I have adapted this recipe from my mate James Ferguson. He used to cook it at the Towpath Cafe on London’s Regent’s Canal, where he served the mozzarella with some lovely pickled radicchio and pangrattato breadcrumbs, and it was delicious. You had the gentle softness of the cheese and the silkiness of the radicchio with a lovely toasty crunch on top. For this recipe I would always pick a buffalo mozzarella over a burrata.
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Prep:5 mins
Cook:10 mins
- Serves 6
- Easy
Nutrition per serving
-
kcal 368
-
fat 21g
-
saturates 14g
-
carbs 25g
-
sugars 0g
-
fibre 2g
-
protein 19g
-
salt 1.21g
Ingredients
- 200ml white wine vinegar
- 200g caster sugar
- A pinch of white peppercorns , crushed
- A pinch of coriander seeds , crushed
- 4 small radicchios
- 25g salted butter
- 50g panko breadcrumbs
- A pinch of thyme leaves
- A pinch of chilli flakes
- 2 x 125g buffalo mozzarella balls
Method
Put the vinegar, sugar, peppercorns and coriander seeds in a pan with 200ml of water. Place the pan over a high heat and bring the liquid to the boil to dissolve the sugar. Remove from the heat.
Lay the slices of radicchio on a tray and drain the hot pickling liquid through a sieve over the top. (Discard the contents of the sieve.) Allow to cool, turning the leaves from time to time as they do so.
Add the butter to a frying pan and place over a medium heat. As the butter starts to melt, add the breadcrumbs, thyme and chilli flakes. Season and toast until golden brown, stirring all the time as the breadcrumbs cook quite quickly. Remove the pan from the heat.
To serve, scatter the radicchio over a serving plate. Tear the mozzarella over the top and season with salt and pepper. Drizzle with olive oil, then scatter over the toasted breadcrumbs. Serve immediately.
