Chef Marc De Stasio’s burrata

Our Michelin-trained Head Chef Marc De Stasio from The Lampery at our Apex City of London Hotel is back with another showstopping seasonal dish. To celebrate the launch of The Lampery’s new summer menu, Chef De Stasio let us behind the scenes to sneak a peek of how he created this simple yet delicious starter from our a la carte menu. Come along to The Lampery this summer and indulge in vegetarian and gluten-free burrata with sundried tomato pesto and pistachio crumb. We guarantee it’ll entice your tastebuds and leave you wanting more… and if you can’t stop by, follow these instructions and recreate the dish at home.

Don’t forget to tag us if you do, @TheLampery on Facebook and Instagram.

Now let’s get cooking!

Burrata, sundried tomato pesto, pistachio crumb (v) (gf)

Ingredients

4 pieces of burrata

200g pistachio nuts, peeled

(For the pesto)

40g basil

140g sundried tomatoes in oil

15g pine nuts

Method

1. To make the pesto, blitz the basil, sundried tomatoes and pine nuts together in a food processor and set aside, or chop finely if you don’t have a food processor.

2. Roast the peeled pistachio nuts in the oven for 5 minutes at 180C and when cooled slightly, finely chop or blitz in a food processor.

3. Plate as pictured. Start with your sundried tomato pesto and top with burrata then sprinkle with pistachio mixture. Et voila!

4. Enjoy!