Cooking instructions
Balsamic Caramelized Endive & Burrata with Barley, Confit Garlic, Strawberries & Fresh Mint
Balsamic Caramelized Endive & Burrata with Barley, Confit Garlic, Strawberries & Fresh Mint
This dish is a sophisticated play on bitter and sweet, utilizing the natural crunch of Belgian endive and transforming it into a tender, balsamic-glazed centerpiece. We pair this with the indulgent, creamy heart of a burrata cheese and the chewy, grounding texture of pearl barley.
The flavor profile is rounded out by the aromatic depth of sliced confit garlic and the toasted warmth of pine nuts. The unexpected addition of freeze-dried strawberries provides a tart, shattering crunch that cuts through the richness, while fresh mint leaves bring a cooling finish to every bite.
What you need
What you need
Ingredients by Cbovero
- Belgian Endive (2 pieces)
- Pearl Barley (100g)
- Burrata (2 balls)
- Cbovero Balsamico Glaze
- Confit Garlic (8 medium cloves)
- Freeze-dried Strawberries
- Pine Nuts (3 tbsp)
- Fresh Mint
Ingredients From Your Pantry
- Neutral oil (1 tbsp)
- Extra Virgin Olive Oil (for finishing)
- Sea salt and black pepper
- Water
Equipment Needed
- Small saucepan
- Large frying pan with lid
- Knife & cutting board
Nutritional info
Nutritional info
All nutritional values are based on a per person scale.
Ingredients & Allergens
Ingredients & Allergens
Pearl barley (gluten), burrata (milk), endive, balsamic vinegar, marple sirup, soy, oregano, garlic, pine nuts (nuts), freeze-dried strawberries, mint, neutral oil, olive oil, salt, black pepper.
For allergens please see ingredients in bold. Please be advised that we handle the following allergens in our kitchen: CELERY, SOYA, GLUTEN, NUTS, PEANUTS, MUSTARD, SESAME SEEDS, SULPHITES
Cooking Instructions
Before you start, take out all the ingredients for this recipe and rinse any fresh vegetables or herbs. Try our sensorial experience — an easy way into mindful cooking. 04_01 Sensorial experience EN.mp3
STEP 1 - Cook the Barley
Add 100g of pearl barley to a small saucepan with 300ml of water and 1 tsp of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes until the water is absorbed and the grains are tender but chewy.
STEP 2 - Toast the Pine Nuts
In a dry frying pan over medium heat, toast the pine nuts for 2–3 minutes, tossing constantly until they are golden brown and fragrant. Remove immediately and set aside.
STEP 3 - Caramelize the Endive
Cut each endive in half lengthwise. In the same frying pan, heat 1 tbsp of neutral oil over high heat. Place the endives in the pan, cut-side (core) down. Sear for 2–3 minutes until deeply browned and caramelized.
STEP 4 - Simmer in Balsamic
Turn the endives over and pour the Cbovero balsamic sauce over them. Lower the heat to medium-low, turn the endives back to cut-side down, and cover with a lid. Let them simmer for 5 minutes. If the pan looks too dry, add a few drops of water to keep the sauce glossy. Sprinkle with salt and pepper.
STEP 5 - Prepare the Toppings
While the endives simmer, thinly slice the fresh mint leaves and the confit garlic cloves. Gently break any large pieces of the freeze-dried strawberries into smaller shards.
STEP 6 - Plate
Arrange the cooked barley on one half of the plate and place the burrata cut in half on the other half. Nestled between the two, place the caramelized balsamic endives. Top the entire dish with the sliced garlic, toasted pine nuts, strawberry pieces, and fresh mint. Finish with a drizzle of extra virgin olive oil and a final pinch of salt.
Enjoy my dear.
Chef's Notes
Don't be afraid of a dark sear on the endive; that char is what balances the bitterness. The freeze-dried strawberries are concentrated flavor "bombs"—if they soften in the steam of the dish, they become jammy, which is just as delicious!