Buon appetito!

Burrata with tomato ragù, Parmigiano cream and pesto

Ingredients

0.5 garlic clove look

0.5 tablespoon salt

0.5 tablespoon sugar

100 Gram breadcrumbs

20 Gram butter

10 Gram basil leaves

10 Gram fresh parsley

60 Gram milk

60 Gram room

60 Gram parmigiano reggiano

20 Gram Santana

4 bulbs burrata

1 tube Elvea Pesto Verde

1

Gently sauté the garlic in the Elvea Polpa (about 15 minutes). Season to taste with the salt and sugar.
2

Melt the butter and fry the breadcrumbs for 10 minutes over low heat until golden brown. Mix in finely chopped basil and parsley.
3

Bring milk and cream to a boil, melt in the Parmigiano and bind with Santana. Mix smooth, strain and refrigerate for at least 3 hours. Turn briefly in the Thermomix and place in a piping bag.
4

Place a burrata in the center of each plate. Top with the tomato ragù, tufts of Parmigiano cream, crispy breadcrumbs,and a tuft of Elvea Pesto Verde.