Leek with burrata and pesto


  • 6 leeks (white part only)
  • 1 burrata
  • Pesto to taste
  • 40g of chopped hazelnuts
  • Extra virgin olive oil
  • Salt


Start by cleaning the leeks, ensuring to remove any soil remnants, and cut to use only the white part.

Vacuum seal the leeks with a bit of salt and extra virgin olive oil.

Cook the sealed leeks in a SmartVide sous-vide cooker at 80°C for 3 hours, which will give them a soft texture and enhance their natural flavour.

After cooking, remove the leeks from the packaging and briefly torch them to add a slightly crispy exterior texture.

Serve the leeks on a plate, complementing them with the burrata opened on top, sprinkle the chopped hazelnuts and add pesto to taste to finish.

In this recipe, the sous-vide technique is key to achieving the soft texture and intense flavour of the leek, cooking it evenly and at low temperature. This method ensures a high-quality dish, highlighting the importance of precision and care in every step.

Chef’s note