Our Bachelor’s in International Hospitality Business offers an exclusive opportunity to work with Stéphane Décotterd and his Michelin star team. Click the link to find out more.
Think of Swiss cheese and your mind will probably land first on Gruyère. But Stéphane Décotterd is here to tell you there’s much more to the country’s cheesemaking than that!
Introducing Vaud burratina, the star of this issue’s recipe. Stephane says of the product, “There are very few artisanal mozzarella and burrata producers in Switzerland. Mozza’fiato, in Cuarnens, is one of them, producing specialties using buffalo milk sourced exclusively from local farms. These products are second to none, and will make you forget what supermarkets are selling!”
In this recipe tomatoes and burrata, the classic summer ingredients, are both produced locally. They are best cooked in August and September, when the tomatoes grown in the Swiss climate are ripe and bursting with sunshine…
Why not give this recipe a try? Trust us, it tastes as good as it looks!
Recipe
(4 servings)
Ingredients
- 2 ripe yellow tomatoes
- 2 ripe red tomatoes
- A loaf of sourdough bread, stale for a day or two
- 1 garlic clove, peeled
- Extra virgin olive oil
- 100g baby arugula leaves
- 1 Cuarnens Mozza’fiato burrata cheese
- 1 small bunch of basil
- Freshly ground black pepper
- Alpine fleur de sel (Bex)
- Unfiltered basil oil (see basic recipes)
Wash the tomatoes, remove the stems and make a small cut in the skin at the base of the fruit. Place them in boiling water for 30 seconds, then plunge them immediately into ice-cold water. Peel the tomatoes, cut into quarters and separate the flesh from the pulp; make sure you keep the pieces of pulp whole.
Place the tomato fillets and pieces of pulp in a baking dish and pour a dash of olive oil on top. Let marinate in the fridge for an hour or two.
Cut the bread into 2 cm-thick slices, then rub them with the half-cut garlic clove. Heat a drizzle of olive oil in a frying pan and brown the slices of bread quickly. They should be crispy but still soft in the middle.
Cut the burrata into pieces and place in a salad bowl. Remove the leaves from the bunch of basil; keep the small leaves and chop the larger ones.
Top the warm slices of bread with a layer of burrata and sprinkle with the chopped basil. Place the marinated tomato fillets and pieces of pulp on top. To finish, add the arugula leaves seasoned with olive oil and the remaining basil leaves.
Sprinkle with fleur de sel and a good twist of black pepper. Pour a dash of basil oil on top.
- Click here to purchase Stéphane’s first cookbook – “Gastronomie entre lac et montagnes” – directly from the Maison Décotterd shop (Swiss customers only).
