Roasted Onion-Leeks with Caper Pesto and Burrata
Pane-Bistecca
Roasted onion-leeks (Welsh onions) with caper pesto and burrata – who would think of such an idea? I love playing with vegetables that are a bit unusual. And when I have guests who lick their fingers for it, my heart is happy!
Different flavors come together in a dish like this and create the umami effect. Soft and oniony from the onions-leeks, then sour and spicy from the pesto and soft and neutral again from the burrata. And for a slightly nutty experience I added some chopped rocket. I love dishes like this!
Different flavors come together in a dish like this and create the umami effect. Soft and oniony from the onions-leeks, then sour and spicy from the pesto and soft and neutral again from the burrata. And for a slightly nutty experience I added some chopped rocket. I love dishes like this!
Ingredients
6-8 Onion-Leeks (Welsh Onions) (or 3 Leeks)
Salt and Pepper
30 g Butter melted
2 Burratas (or 3-4 Mozzarella Balls)
some chopped Rocket
12 Caper Berries (or 1 Handful Capers)
½ Bunch Parsley
Juice of 1 Lemon
Zest ½ Lemon
100 ml Olive Oil
¼ tsp Salt
2 Pinch of Sugar
Caper Pesto
Instructions
1
Step 1
Wash the Onion-leeks well and trim the ends of the green leaves. Then place on a baking tray and brush with the melted butter and season with salt and pepper.
2
Step 2
Roast in the oven at 180 C degrees for 20 minutes. Leave to cool slightly.
3
Step 3
Place the ingredients for the pesto in a blender and puree.
4
Step 4
When the leeks have cooled, cut off the dried tips of the leaves and the roots. Now cut into pieces approx. 10 cm long and lay out on a plate.
5
Step 5
Tear the burrata or mozzarella into pieces and place over the leek. Then season with pesto and sprinkle with the chopped rocket leaves at the end.
Notes
No extra salt is needed as the pesto is already salty!
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