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Mob’s Burrata, Cornichon and Potato Bake
Featuring crispy roast potatoes, salty prosciutto, creamy burrata and a sharp cornichon and tarragon dressing, this one pan dish is a deceptively easy dish that will impress any dinner guests.
Introduction
We still can’t quite believe that this recipe contains just 6 ingredients. It’s got everything you’d ever want in a meal – crispy potatoes, prosciutto, a sharp green dressing and a sexy ball of burrata on top. Not only that, but all you need is one dish to bring it all together. Winner.
Ingredients
| 500g | baby potatoes |
| 7 tbsp | olive oil |
| 2 heads of | red chicory, quartered |
| 80g slices of | prosciutto |
| a large handful of | tarragon, finely chopped |
| 60g | jarred cornichons, finely chopped, plus 1 tbsp pickling liquid |
| 1 ball | burrata |
| salt and black pepper |
Method
Preheat the oven to 220°C fan.
Add the potatoes to a large baking tray and drizzle with 3 tablespoons of olive oil and a generous sprinkle of salt. Roast for 40 minutes.
Remove the potatoes from the oven, then nestle in the chicory quarters and prosciutto slices. Return to the oven for 10 minutes.
Meanwhile, mix the tarragon and cornichons in a bowl with 4 tablespoons of olive oil and the cornichon pickling liquid. Stir to combine and season to taste with salt and pepper.
When the potatoes and prosciutto are crispy, and the chicory is soft, remove the tray from the oven. Tear over the burrata, then drizzle over the cornichon salsa and add a grind of black pepper to serve.
Tip: If there are any little pickled onions in your cornichon jar, chop up a few chuck them in your dressing.
