The Taste of Anna

COOKING ART AND MORE

Sommer Salat mit Burrata und Aprikosen

Zubereitungszeit: 15 Minuten   |  Schwierigkeit: einfach   |  Kosten pro Portion: ca. 4,25 €
Einfach perfekt an heißen Sommertagen!
Zutaten:
  • 4 kleine Burrata
  • 2 Bund frischer Ruccola
  • 400 g kleine Kirschtomaten
  • 4 große, reife Aprikosen
  • 2 kleine Knoblauchzehen
  • Eine Hand voll Walnüsse
  • Olivenöl
  • Aceito balsamico
  • Salz und grob gemahlener schwarzer Pfeffer
Zubereitung:

Die Tomaten abwaschen. Die Knoblauchzehen zusammen mit etwas Salz fein hacken. In einer großen Pfanne Olivenöl erhitzen, die Tomaten und den Knoblauch hineingeben. Mit groben Salz und Pfeffer würzen. Die Pfanne zudecken. Die Tomaten bei kleiner Hitze so lange schmoren lassen bis die Haut aufgeplatz ist und sie schön weich sind.

Ruccola unter kaltem Wasser abwaschen und trocken schütteln. Die bitteren Enden abschneiden, klein zupfen und auf Tellern verteilen.

Die Walnüsse zerkleinern und in einer Pfanne ohne Fett kurz rösten.

Die Aprikosen vierteln, Burrata zerzupfen und zusammen mit den noch warmen Tomaten auf dem Ruccola verteilen.

Die Walnüsse drüber streuen. Mit Salz Pfeffer, Olivenöl und Aceito balsamico würzen.

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