Burrata con Pomodorini
Puglia's greatest modern classic — fresh burrata (a shell of mozzarella filled with stracciatella cream and cream) placed on marinated slow-roasted cherry tomatoes. The burrata breaks open to reveal its luscious cream interior, which mingles with the intense tomato juices. Simply dressed with basil, excellent EVOO and flaky salt.
- Total
- 35 min
- Serves
- 4
- Level
- Easy
Prep 15 min · Cook 20 min
Ingredients
Method
Roast tomatoes: halve cherry tomatoes; place in a roasting tin with garlic and 3 tbsp olive oil. Roast at 180°C for 20 minutes until just collapsed and sweet. Season. Can also use raw marinated tomatoes for a fresher version.
About 4 min
Remove burrata from the fridge 30 minutes before serving.
About 9 min
Spoon the warm roasted tomatoes and their juices onto plates.
About 9 min
Place the whole burrata in the centre. The heat from the tomatoes will begin to warm it.
About 9 min
Tear the burrata open at the table — it spills its cream interior. Drizzle with remaining EVOO and balsamic glaze. Top with basil and flaky salt. Eat immediately with grilled bread.
About 3 min
Nutrition per serving (estimate)
- Calories
- 380
- Protein
- 16 g
- Carbs
- 14 g
- Fat
- 30 g
- Fibre
- 2 g
- Sugar
- 8 g
- Sodium
- 480 mg
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Recipe by Boon Tools.