2.4K
INGREDIENTS |
- 300g Burrata from Puglia (must be from the region of Puglia)
- 20g Basil leaves
For the basil puree:
- 1000g Basil (clean weight will be 1.4kg)
- 100g Extra virgin olive oil
- 300g Ice
- 200g Salt
- 5g Black pepper
For the tomato water:
- 700g Plum tomatoes
- 500ml Water
- 500ml Tomato juice
For the tomato veil:
- 1.5L Tomato water
- 100g Olive oil
- 10g Salt
- 5g Pepper
- 30ml Sherry vinegar
- 30g Basil
- 22.5g Agar Agar
For the semi-dried datterino tomato:
- 500g Datterino tomatoes
- 50ml Olive oil
- 30g Basil
- 20g Thyme
- 20g Salt
- 20g Pepper
- 10g Sugar
PREPARATION |
Burrata:
- Cut the burrata in half, being careful to keep all cream inside, and set aside.
- Pick and wash small basil leaves in iced water, and set aside.
Basil Puree:
- Wash the basil well and blanch in salty water for 10 seconds.
- Then place in ice water.
- Squeeze well and then place in a Thermomix bowl with oil, salt, and pepper.
- Blitz and pass through a chinois.
- Place the puree in a piping bag.
Tomato Water:
- Blend all the ingredients together for 3 minutes and pass through a chinois.
Tomato Veil:
- If possible, infuse the tomato water with the seasoning for 1 night to intensify the flavors (optional).
- The next day, strain well and add the Agar Agar. Place on the flame, and when it starts to boil, start the timer for 3 minutes and keep whisking.
- Pour the liquid into a flat tray and cool down in the blast chiller for 5 minutes.
- With the help of a sharp knife, cut a square 20x20cm into the tomato veil that will be placed on top of the burrata like a veil.
Semi-Dried Datterino Tomato:
- Make an incision on the top and bottom of the tomato, blanch in hot water for 10-15 seconds, and then cool down straight after in the ice bath.
- Remove the skin and the seeds and dry.
- In a tray, sprinkle the sugar, salt, pepper, and olive oil with a few leaves of thyme and basil. Place the tomato on top and repeat the seasoning on top.
- Cook in the oven at 180 degrees for 15-25 minutes until half dry and a nice color. If needed, put the temperature up to 220 degrees for the last 5-10 minutes.
Plating:
- Place half the burrata on the plate, with the creamy part facing the top.
- Draw a line with the basil puree right in the middle of the plate.
- Place 10 pieces of semi-dried Datterinos tomato on top of the line of puree.
- Cover all with the tomato veil.
- Garnish with a few basil leaves.