Burrata with grilled courgette and PR croutons

How Maurice does it

1. 1

   Cut the courgette very thinly lengthwise with a peeler or mandoline.

2. 2

   Heat a grill pan over medium heat and lightly grease it with Liquid Gold.

3. 3

   Grill the courgette strips briefly on both sides until soft and marked with grill lines, about 1–2 minutes per side. Sprinkle with dried oregano while grilling.

4. 4

   Remove the courgette from the pan and set aside on a board.

5. 5

   In a separate stainless steel pan, heat 3 tbsp Liquid Gold over medium heat. Add the stale bread cubes and toss to coat.

6. 6

   Bake the bread, stirring regularly, until golden brown and crispy.

7. 7

   Sprinkle the grated PR over the bread and toss for about 1 minute until it melts and coats the croutons. Remove from the heat.

8. 8

   Place the burrata in a shallow bowl or on a plate. Arrange the grilled courgette strips neatly on top.

9. 9

   Scatter the PR croutons around the burrata and courgette.

10. 10

    Drizzle generously with good Liquid Gold. Add anchovy and/or fresh basil if desired.

11. 11

    Serve immediately and cut into the burrata to reveal the creamy centre.