Buon appetito!
Caprese 3.0 (artificially flavored tomato)
Myriam Minne
made by Hap & Tap
Ingredients
4 persons
- 2 balls of burrata
- 20 grams of basil oil
- 1000 milliliters of water
- 200 gram ELVEA Tomato and Legume
- 20 grams of kappa
- 200 grams of 00 flour
- 140 grams hard blue cheese, grated
- 170 grams of butter
- 50 grams of eggs
Preparation
-
1
Mix the burrata with salt and basil oil.
-
2
Pour the mixture into a piping bag and fill small spherical molds with it.
-
3
Freeze.
-
4
Meanwhile, put the water, the Pomo & Legumi, and the kappa in a saucepan.
-
5
Bring to a boil and let cool slightly.
-
6
Remove the deep-frozen burrata balls from the mold and dip them with a toothpick in the tomato glaze.
-
7
Thaw in the refrigerator.
-
8
In a stand mixer with the whisk attachment, mix the butter, flour, and blue cheese until it resembles coarse sand. Then, add the egg and mix until smooth.
-
9
Let the dough rest in the refrigerator for 1 hour.
-
10
Roll out the dough on a floured surface to about 4 mm thick and cut out 3 cm circles. Bake them at 180° C in a top and bottom heat oven until golden brown.
