Recipe: Burrata with Asparagus, Pangrattato and Sage

For the pangrattato

50ml (1¾fl oz) sunflower oil

1 garlic clove, quartered

50g (1¾oz) fresh or dried breadcrumbs

For the burrata:

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50g (1¾oz) pangrattato

200g (7oz) asparagus, tough ends trimmed

1 tbsp good olive oil

50g (1¾oz) unsalted butter

6 sage leaves

2 x 125g (4½oz) burrata

50g (1¾oz) Parmesan, finely grated

Sea salt and freshly ground black pepper

To make the pangrattato, place the sunflower oil in a small saucepan on a medium heat. When hot, add the garlic quarters and cook until lightly golden, then add the breadcrumbs and cook for 2 minutes, stirring all the time, until the breadcrumbs are a light golden colour. Drain into a fine metal sieve, season with salt and leave to cool.

Bring a pan of salted water to the boil. Add the asparagus and boil until tender (about 3 minutes). Remove the asparagus from the water and pat dry with kitchen paper.

Place the asparagus in a bowl with the olive oil and season with sea salt and black pepper.

Place a frying pan on a medium heat and, when hot, add the coated asparagus. Reduce the heat to low and cook slowly, turning regularly, until the asparagus starts to go slightly golden. Remove and leave to one side.

In the same frying pan, melt the butter and add the sage leaves. Cook until the sage goes crispy (about 2 minutes). Remove the sage from the pan and drain on kitchen paper, but keep cooking the butter on a medium heat for about 3 minutes, until it goes a nutty brown. Pour it into a small bowl.

To serve, divide the cooked asparagus between plates. Top each with a burrata, then sprinkle the sage and pangrattato over it. Drizzle over the burnt butter then finish with the grated Parmesan and a good grinding of black pepper.

This recipe originally appeared in the print version of Irish Country Magazine and was taken from The Italian Deli Cookbook by Theo Randall.