"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!"
Roasted Onion-Leeks with Caper Pesto and Burrata
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Recipe Description
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!
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- Recipe Card
Prep time 15mins
Cook time 20mins
Serves or Makes: 4
Recipe Card
ingredients
- 8 Welsh Onions or big Spring Onions
- Salt
- Pepper
- 30 g melted Butter
- 2 Burrata Balls
- chopped Rocket
- 12 Caper Berries
- 1/2 bunch Parsley
- 1 juice Lemon
- 1/2 zest of Lemon
- 100 ml Olive Oil
- 1/2 tsp Salt
- 2 Pinch Sugar
Method
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.
Step 2
Roast in the oven at 180 C degrees for 20 minutes. Leave to cool slightly.
Step 3
Place the ingredients for the pesto in a blender and puree. (from Caper berry to end)
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.
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.