BY SARA MACLEARY
In this month's collaboration we teamed up with Sara from Belly Rumbles, one of Australia's leading food bloggers, and who is, also, a passionate truffle lover. Sara, like many of us, wasn't aware that the Hellenic lands have been producing truffles since ancient years. But after working with our Forest Garden truffle delicacies, she came to the realisation that Greek truffles are of top quality just like the French or the Italian ones!
Sara has created a mouthwatering asparagus and celery salad topped with burrata and delicious truffle carpaccio slices and served with crispy grilled baguette and salsa tartufata. If you aren't salivating from excitement yet, you will soon be...
A LITTLE ABOUT SARA
“It’s based on two of my greatest loves in life, food and travel. I seriously wish I didn’t love food as much as I do! I started to cook at an early stage from my mother, aunt and grandmother. Recently I have been rediscovering some traditional Latvian recipes and building on my love of Japanese ingredients. I’ve always enjoyed spending time experimenting in the kitchen.
Belly Rumbles started as a much needed creative outlet from the day job. A very male dominated industry without much creativity or pizazz. I was a creative soul during my youth, spent many years being quite the little thespian at ATYP, and enjoyed drawing and painting.”
To find out more about Sara and her journey visit Belly Rumbles.
BURRATA SALSA TARTUFATA WITH ASPARAGUS AND CELERY SALAD
- 1 bunch asparagus woody ends removed
- 1 stalk celery string removed
- 1 cup chicken stock
- salt to season
- 1 burrata
- 3-4 slices truffle carpaccio
- 2 tablespoons salsa tartufata
- olive oil to garnish
- saltbush leaves, or oregano leaves to garnish
- slices of grilled bread to serve
We are now so full of excitement to make this mouthwatering dish as much as you are. So let's head over to https://bellyrumbles.com/burrata-salsa-tartufata/ for step by step instructions of this gourmet culinary creation.