Name: Scampi with burrata and ’nduja
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 2 tbsp olive oil; 200 gm 'nduja, skin removed (see note); 4 scampi (about 40gm each); 4 buffalo burrata (about 150 gm each), drained, at room temperature (see note)

Scampi with burrata and ’nduja

A recipe for scampi with burrata and 'nduja by Fratelli Paradiso restaurant in Sydney.

Serves 4

Prep

15M

Cook

10M

Total

25M

“Soft, sweet and hot – need we say more?”

Ingredients

2 tbsp olive oil

200 gm 'nduja, skin removed (see note)

4 scampi (about 40gm each)

4 buffalo burrata (about 150 gm each), drained, at room temperature (see note)

Method

Main

1.Preheat a char-grill over high heat. Heat half the oil in a frying pan over medium-high heat, add ‘nduja and stir occasionally until fragrant and slightly darkened (3-5 minutes), set aside and keep warm.

2.Meanwhile, brush scampi with remaining oil and grill, cut-side down, turning once, until golden and just cooked through (2-3 minutes each side). Season to taste, scatter with ‘nduja and serve with buffalo burrata.

‘Nduja is a spreadable salami available from select butchers and delicatessens. Burrata, meaning “buttery”, is a fresh Italian cheese available from select delicatessens. If unavailable, substitute buffalo mozzarella.
This recipe is from the May 2010 issue of
.
Notes

The Gourmet Traveller Team

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Styling by Vanessa Austin