Ottolenghis Burrata With Grilled Grapes Basil
Ingredients
- 11 1/4 ounces seedless red grapes, pulled off their vine
- 2 tablespoons Valdespino vinegar (or other best-quality sherry vinegar)
- 3 tablespoons olive oil
- 1 garlic clove, crushed
- 1 1/2 teaspoons dark brown sugar
- 1 1/2 teaspoons fennel seeds, toasted and lightly crushed
- Flaked sea salt and black pepper
- 3 large balls of burrata or buffalo mozzarella
- 6 small purple or green basil sprigs, to serve
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