A Republic Day special Trio Heirloom Tomato Burrata by Chef Ravish Mishra

Take a trip down the gourmet route this Republic Day, armed with a delicious Trio Heirloom Tomato Burrata recipe by Chef Ravish Mishra

The fast approaching Republic Day has tricoloured almost all recipes. With hues of saffron, white, blue, and green across plates, this special curated burrata recipe by Chef Ravish Mishra, Executive Chef, The Westin Goa fits the bill perfectly. 

Echoing the patriotic flavours of the moment, this Trio Heirloom Tomato Burrata is a gourmet dish served at the property’s all-day dining ‘The Market’. However, food-aficionados can now whip it up from their own kitchens, all with a few minutes and some great ingredients at hand.

The curated combination is referred to as The Gateway at The Market, and is considered a healthy superfood owing to the overall combination and flavour. There’s no better reward this Republic Day than a burst of unique flavours and some classic burrata and tomato combination. 

With 15 years of rich experience in the field of food and beverage, Chef Ravish has been perfecting and excelling in the culinary field since 2008. Over the years, Chef Ravish has developed his own standard of cuisine with a deep commitment to hospitality. From acquiring a deep understanding of traditional and modern aspects of the F&B industry to experimenting with flavours, he has become a coveted name in the hospitality world

The sentiment comes to life in this recipe, with Chef Ravish’s love for food and playing with global ingredients echoed across the board. In using premium ingredients like heirloom tomatoes and the fast trending burrata, the chef has managed to introduce a new dimension of flavours into every kitchen.

Chef ravish mishra shares his recipe for the signature trio heirloom tomato burrata for a special republic day
Chef Ravish Mishra shares his recipe for the signature Trio Heirloom Tomato Burrata for a special Republic Day

For the hitherto uninitiated, an heirloom tomato is an open-pollinated, non-hybrid cultivar of tomato. They usually have a shorter shelf life and are less disease-resistant than hybrids. Grown for a variety of reasons including food, historical interest, access to wider varieties, and by people who wish to save seeds from year to year. Taste is king, of course, and is enhanced brilliantly in this dish with some velvety burrata to go with it.

The cow milk cheese made from mozzarella and cream has been making waves on the internet for several months now. With a solid cheese outer casing, the inside contains Stracciatella and cream, giving it an unusual, soft texture. There’s nothing more satisfying than running a knife effortlessly through the cheese, revealing all of its melty delicious goodness. Typically associated with Murgia in Italy, the cheese has a rich, buttery flavour and retains its fresh taste.

Suggested Read: It’s a delicious Republic Day with these recipes by Chef Prem K Pogakula

With Chef Ravish at the helm, Westin Goa makes its burrata fresh in-house, of course. Best eaten within 24 hours, the sourness from the carved seeds of heritage tomatoes cuts the mild richness of the cheese and is an instant salivation machine. With the addition of sharpness and nuttiness from the curated pesto, it’s just the perfect appetizer for your Republic Day get together.

Ingredients (For 3 portions)

  • 3 EA assorted heirloom tomato 
  • 3 EA burrata cheese     
  • 6 EA yellow pear tomato  
  • 6 EA red cherry blossom tomato 
  • 1 cup rucola 
  • 2 tsp pine nuts
  • ½ tsp garlic 
  • 3 tsp grana padano 
  • 1 tsp salt
  • 5 tsp first pressed olive oil 
  • 2 tsp pistachio 

Method 

  • Reserve the rucola pistachio pesto. Dress heirloom tomatoes.
  • To assemble; place the pistachio paste and tomato on the base of a serving dish.
  • Place burrata on top, and then scatter the sun-dried tomatoes and halved heritage tomatoes seasoned well around it. Drizzle with olive oil and top with basil leaves.
  • Garnish and serve well.

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