Burrata and Caviar
- 4 pers.
- 15 min
- Easy
- The ingredients
- 3 small cooked beetroots
- 2 small burratas (about 125 g each)
- 50 g Kaviari Osciètre Prestige caviar
- 2 tbsp hazelnuts
- 1 tbsp olive oil
- a few fresh herbs
- The recipe
Toast the hazelnuts in a dry frying pan. Cut the beetroots into cubes and drizzle with olive oil.
Serve with the burrata, toasted hazelnuts and a few fresh herbs.
Top with a spoonful of caviar and serve.
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