Belly Rumbles is a culinary travel blog for foodies that love to travel. When at home you can travel via your tastebuds with their quick, easy and delicious recipes for the every day home cook!
“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.
July 10, 2020
BURRATA SALSA TARTUFATA WITH ASPARAGUS AND CELERY SALAD by SARA FROM BELLY RUMBLES
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
I am also addicted to travel. Having grown up travelling and living in both Germany and Italy my feet are always itchy and I hunger for new places to explore. I am a frequent visitor to Japan for work and have incredible memories of Manhattan. I love you NYC.
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
Salsa tartufata shares the lead roll in this burrata salad. Salsa tartufata is a magical blend of black summer truffle, mushrooms and black olives. Ready to eat straight from the jar it can be used in all sorts of dishes. Simply stir a couple of tablespoons through freshly cooked pasta, or the finishing touch to a grilled salmon or chicken. My favourite is to smear it on a slice or two of grilled baguette. It is such a versatile ingredient to have stashed in your cupboard. It adds an truffle umami punch to everything it touches. Creamy mozzarella teams perfectly with the umami of the black summer truffle sauce. Asparagus and celery add freshness and crunch. All topped off with more tuber aestivum decadence, truffle carpaccio.
INGREDIENTS
- 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
METHOD
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.
Enjoy!
