Truffle Burratina with Tardivo and Garlic Croutons
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Feeds 1 - 2 people 
Prep time 5m
Cook time 30m
Description
The burratina really is the star of this dish, its creamy centre infused with the heady flavour of truffle. We’ve paired it with some bitter leaves and crunchy garlic croutons - all that’s needed to complete the dish is a swirl of your favourite olive oil and a squeeze of lemon juice.
- 250g burratina with truffle
- 150g stale sourdough
- 1 tardivo, leaves separated
- 4 cloves garlic
- A few glugs of olive oil
- Some flaky sea salt
- A squeeze of lemon juice
- 2 tablespoons chives, finely chopped
- Preheat the oven to 180C.
- Tear the sourdough into chunks and place in an oven dish with the garlic cloves, a good glug of olive oil and some salt. Mix and bake for 30-40 minutes, shaking the dish occasionally, until golden and crisp.
- Combine the tardivo with a splash of olive oil, a squeeze of lemon and some salt and pepper.
- Arrange the tardivo and croutons on 2 plates with the burrata on top. Sprinkle with the chives, and serve.
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