This dish is proof that simple ingredients can deliver next-level flavour. Smoky, buttery leeks meet creamy burrata and a fiery pistachio pesto for a combination that’s perfect for a laid-back weeknight or an impressive dinner party centrepiece.
What You’ll Need:
- Big, beautiful leeks (10 or so)
- Burrata (or stracciatella)
- Pistachios
- Butter
- Mustard
- Lemons
- Fuoco crispy chilli oil
Optional (but amazing): Carrot top pesto
- Carrot tops
- Pistachios
- 1 garlic clove
- Olive oil
- Parmesan cheese
- Salt & pepper
- Fuoco crispy chilli oil
How to Make It:
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Make the Pesto (Optional): Chop the carrot tops and add to a mortar and pestle with pistachios, garlic, olive oil, Parmesan, salt, pepper, and a drizzle of Fuoco crispy chilli oil. Smash and grind until the texture is roughly mashed. (Short on time? Store-bought pesto works too!)
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Prepare the Leeks: Trim the bottoms, slice them in half lengthwise, and peel back the first layer to wash away any dirt. Steam the leeks for 10 minutes until tender.
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Crisp the Leeks: Heat a medium-hot pan, add a drizzle of oil, and fry the leeks until golden and crispy on both sides. Reduce the heat, then add a generous knob of butter and a spoonful of Fuoco crispy chilli oil. Baste the leeks with the buttery, spicy sauce.
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Assemble the Dish: Spread the burrata or stracciatella onto a large serving dish, mashing it slightly to create an even bed. Arrange the golden leeks on top. Drizzle the buttery Fuoco sauce over the leeks.
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Finish: Spoon over the pesto and add a final drizzle of Fuoco crispy chilli oil for a fiery flourish.
Simple, bold, and irresistibly creamy – this leeks and burrata dish is destined to be a hit. Serve it with crusty bread or just grab a fork and dig in!