Caprese con burrata nel bicchiere
This recipe is another reinvention of the glorious Caprese salad. In this interpretation I have used brilliant burrata instead of mozzarella, a simple and easy to put together finger food or entree for a celebration lunch or dinner. Brilliant at Christmas as the red and white colours match the Christmas theme brilliantly.
Ingredients for 4 people
1 Burrata
400 gr of pomodorini – cherry tomatoes the ripest you can find
150 gr of Tarallini with fennel seeds (or plain if you prefer) – available in continental delicatessens
2 to 3 sprigs of basil
Dried oregano
3 tbs of extra virgin olive oil
Salt and pepper
Bring the burrata to room temperature
In a small bowl emulsify the olive oil with the salt and pepper, the dried oregano and the basil leaves chopped with scissors.
Slice the pomodorini into quarters or slices, leave some uncut for decoration.
Cut the burrata and chop in small pieces.
Dress the pomodorini and the burrata in separate bowls with the extra virgin olive oil.
Allow both ingredients to rest for 15 minutes so that the flavors will blend.
Crumble the tarallini in small pieces.
To serve, use small finger food serving glasses. Scatter some of the tarallini crumble at the bottom of each glass, add a layer of burrata, top with some of the pomodorini and continue with another layer of tarallini, burrata and pomodorini.
Decorate the 4 glasses with the a few pomodorini and a few basil leaves.
