Creamy burrata is paired with gorgeously sweet and tangy rhubarb, with a hint of pink peppercorn to add a light touch of spice.
Fit the Stir Tool and Stir Asist Clip.
Add olive oil into the Appliance bowl.
Heat for 1 minute at 110ºC, speed off.
Add onion and garlic, fit the splashguard.
Cook for 8 minutes at 110ºC, on speed Stir 2, until translucent.
Remove the splashguard.
Add rhubarb, sugar, vinegar, salt and ground peppercorns.
Cook for 8 minutes at 102ºC, on speed Stir 2, until rhubarb is softened.
Allow to cool until just warm.
Transfer compote onto serving plate.
Place the burrata on top of the compote.
Decorate with basil and drizzle generously with olive oil.
Serve.
Creamy burrata is paired with gorgeously sweet and tangy rhubarb, with a hint of pink peppercorn to add a light touch of spice.
Fit the Stir Tool and Stir Asist Clip.
Add olive oil into the Appliance bowl.
Heat for 1 minute at 110ºC, speed off.
Add onion and garlic, fit the splashguard.
Cook for 8 minutes at 110ºC, on speed Stir 2, until translucent.
Remove the splashguard.
Add rhubarb, sugar, vinegar, salt and ground peppercorns.
Cook for 8 minutes at 102ºC, on speed Stir 2, until rhubarb is softened.
Allow to cool until just warm.
Transfer compote onto serving plate.
Place the burrata on top of the compote.
Decorate with basil and drizzle generously with olive oil.
Serve.