Grilled rapini with burrata

Name: Grilled rapini with burrata
Prep time: 10 min
Cook time: 4 min
Total time: 14 min
Yield: 4 to 6
Cuisine: Québécoise
Ingredients: 2 bunches of rapini (about 1 lb / 450 g); 3 tbsp (45 ml) olive oil; The juice and zest of 1 lemon; 1 tsp (5 ml) garlic powder; 1 tsp (5 ml) Italian seasoning; 1 tsp (5 ml) smoked paprika; Salt, to taste; Pepper, to taste; 2 burrata balls (125 g each) or 1 large burrata (250 g); Olive oil, for garnish; The zest of 1 lemon; Fleur de sel and pepper, for garnish

Preparation 10 min
Cooking 4 min
Servings 4 to 6
Freezing I do not suggest

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For the grilled rapini

2 bunches of rapini (about 1 lb / 450 g)
3 tbsp (45 ml) olive oil
The juice and zest of 1 lemon
1 tsp (5 ml) garlic powder
1 tsp (5 ml) Italian seasoning
1 tsp (5 ml) smoked paprika
Salt, to taste
Pepper, to taste

For serving

2 burrata balls (125 g each) or 1 large burrata (250 g)
Olive oil, for garnish
The zest of 1 lemon
Fleur de sel and pepper, for garnish

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Preparation

Preheat the barbecue to high heat. Trim about 2 mm from the base of the rapini stems and keep the rapini whole.
In a large bowl, place the rapini, then add the olive oil, lemon juice and zest, garlic powder, Italian seasoning, smoked paprika, salt and pepper. Toss to coat well.
Place the rapini on the hot grate, perpendicular to the bars so it doesn’t fall through, and grill for 3 to 4 minutes on high heat, turning halfway through, until tender and slightly charred.
Arrange the grilled rapini on a serving plate, place the burrata balls on top and tear them open to let the creamy centre run out.
Drizzle with olive oil, top with lemon zest, fleur de sel and pepper. Serve immediately.