Burrata, Vodka Sauce, Fenugreek Crumb from Windsor Wine Room

This Burrata, Vodka Sauce, Fenugreek Crumb recipe from Windsor Wine Room’s Head Chef Benjamin Muzza, combines creamy burrata with rich vodka sauce and a spiced fenugreek crumb - perfect for sharing.

Ingredients:

· 200g onions, chopped

· 400g peeled tomatoes

· 50g tomato paste

· 30g paprika

· 100g butter

· 300-500ml vodka

· 300g grilled peppers, chopped

· Salt to taste (about 5g)

Instructions:

1. Melt butter and cook onions until soft.

2. Stir in tomato paste and paprika. Cook for 2 minutes.

3. Add tomatoes, grilled peppers, and simmer for 10 minutes.

4. Add vodka and cook for 10-15 minutes.

Fenugreek crumb

Ingredients:

· 150g bread (about 4 slices)

· 20g fenugreek seeds

· 10g lemon zest

· 5g thyme

Instructions:

1. Preheat oven to 180°C. Toast bread until crispy, then cool.

2. Blitz toasted bread in a food processor until crumbed.

3. Stir in fenugreek seeds, lemon zest, and thyme.

Windsor Wine Room

60 Chapel Street, Windsor