Our resident chef Mark Hix went to Padella this week and discovered an exceptional burrata made in Wiltshire

 
Mark Hix
This Wiltshire burrata has rocked Mark Hix's world

There’s nothing like finding a new ingredient.

I’m best known for flying the flag for British ingredients, which feature heavily on my menus, so it isn’t often I come across a homegrown hero that’s new to me. But I stumbled across one the other day at a small Italian restaurant next to Borough Market, of all places.

I blagged a late table at Padella, a well-reviewed and much talked-about pasta bar. After raving about the food, most people told me how hard it was to get a table, so I thought I’d just rock up at 9.30pm on a Wednesday evening on the off-chance.

My plan worked; I got a table and the first thing I spotted was a Wiltshire burrata. I ordered it and instantly loved the texture and the flavour. I asked our waitress for the supplier details and she came back to the table with all the details written on her order pad.

Once you’ve imported cheese from Italy, it's often up to a week old

Claudio Sarfati is the man behind the burrata, producing a De Luca Burrata along with mozzarella, ricotta and butter from organic cow’s milk down in Wiltshire. This artisan dairy business is based in Puglia, but Claudio recognised a gap in the UK market for freshly-made cheeses.

Read more: Don't even think about criticising Mark Hix's asparagus

Once you’ve imported them from Italy, they’re often up to a week old, but Claudio’s are delivered within 24 hours of being made.

I got in touch immediately and my chefs are loving it. Here’s a recipe pairing Wiltshire De Luca Burrata with beets and tardivo, a skinny red endive that’s a member of the radicchio family.


Tardivo

Wiltshire De Luca Burrata with tardivo and beets

SERVES 4

Ingredients

  • 25g of red or coloured beets, cooked
  • 100g of tardivo trimmed, washed and dried
  • 2 or 4 burrata
  • Sea salt and freshly ground black pepper

For the dressing

  • 1/2 tbsp balsamic
  • 2tbps extra virgin olive oil

Cut the beets into even sized wedges and arrange on serving plates with the leaves. Whisk the balsamic and oil together and season and dress the beets and leaves. Serve the burrata whole or halved, placed in the centre of the leaves and beets, and season with a little sea salt and black pepper.

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