"Its origin clearly derives from either Hawaiian shaved ice or granita, that classic Italian frozen dessert made by stirring and scraping or grating a sorbet-like base into shavings, and the approach essentially applies granita principles to fresh produce, while at the same time cutting out all of the hassle: simply pop any surplus or past-its-best fruit or vegetables in the freezer until they're rock solid, then grate!"
"The freezer is one of the best tools we have for saving waste, so if in doubt, freeze! I especially love the simplicity of this incredibly versatile dish, which can help save on waste by making use of various odds and ends or of wonky fruit and veg at the back of the crisper drawer by simply freezing it for later, then upcycling it into a really special starter."
"Burrata is the perfect vehicle for the subtlety of this shaved ice. It's made by stretching a ball of mozzarella into a delicate pouch, and filling it with stracciatella (essentially, strands of mozzarella mixed with cream), and so creating one of the most delicious cheeses known to humankind. One fruit or vegetable is plenty for this, and will stand-alone if you want to create a simple dish, but if you have other ingredients that will work well, by all means go for it."
The technique freezes surplus or slightly past-prime fruit and vegetables until solid, then grates them into a granita-like shaved ice. The method adapts granita and shaved-ice principles to fresh produce, eliminating complicated preparation by using the freezer as a waste-saving tool. Shaved frozen produce pairs especially well with burrata, whose creamy stracciatella complements subtle icy shavings. One fruit or vegetable per burrata is sufficient, and whole burrata should be served per person. Suggested combinations include cucumber/tomato/pepper tricolore, beetroot with balsamic and dill, carrot with fennel and aleppo pepper, and fig with balsamic and black pepper.
Read at www.theguardian.com
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