Boquerones with Burrata, Confit Tomatoes, and EVOO
White anchovies, torn burrata, slow-confited cherry tomatoes, and a river of green Picual
A dish of opposites. Boquerones are sharp, saline, vinegar-bright. Burrata is cream, silk, neutrality. Between them, cherry tomatoes slow-cooked in olive oil until their skins blister and their sugar concentrates — a sweet bridge. Finished with Picual, the most grassy and peppery of Spanish oils. Eat it within five minutes of plating.
Ingredients
- Premium Marinated White Anchovies "Boquerones en Vinagre" 3.5oz
- Award-winning Extra Virgin Olive Oil. Picual 500ml.
- Hand-Harvested "Fleur de Sel" Salt from Ibiza | 5.3 oz Ceramic Pot
- Premium 12 Month Reserva Sherry Vinegar | Jerez (Spain) DOP
Preparation
- Make the tomato confit: halve 1 pint of cherry tomatoes. Arrange cut-side up on a tray with 2 smashed garlic cloves, a thyme sprig and a pinch of sugar. Cover with 1/2 cup Picual EVOO. Roast at 275°F / 135°C for 45 minutes. Cool in the oil.
- Tear 1 large (8 oz) burrata into 3 or 4 uneven pieces — the rough edges catch the oil better than clean cuts.
- Lay the burrata across a long rectangular plate or wooden board.
- Arrange 8–10 boquerones in loose waves between and over the burrata.
- Tuck the confited tomatoes into the gaps, skins slightly burst. Drizzle a tablespoon of the tomato oil over everything.
- Finish with fresh basil leaves, flake salt, cracked black pepper, and a final pour of fresh Picual EVOO from a small pitcher.
- Serve with grilled sourdough rubbed with raw garlic.
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