Buon appetito!
Burrata with tomato ragù, Parmigiano cream and pesto
Ingredients
4 persons
for the sauce
- 400 Gram ELVEA Tomato Pulp
- 0.5 cloves look
- 0.5 tablespoons salt
- 0.5 tablespoons 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
for the cake
- 2 the butter
Preparation
-
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.
