Scrigni® with Apulia Burrata cheese, black and white eggplant cream, basil oil, smoked cherry tomatoes
x4
Ingredients for 4 people
12 Scrigni® with Apulia Burrata cheese Divine Creazioni Surgital
1 large eggplant
20g white vinegar
40g oil
10g butter
6 cherry tomatoes
15g basil leaves
salt
pepper
thyme
brown sugar
Procedure
Cut half of the eggplant into cubes, place it in a vacuum-sealed bag, and immerse in boiling water. Once the cubes are soft, open the bag and, using a blender, mix in the vinegar, 10 grams of oil, and butter. Strain. Slice the other half of the eggplant into not-too-thin slices and grill them until almost charred. Blend these with another 10 grams of oil, adjusting with salt and pepper. Blanch the basil leaves, cool them in ice water, drain well, and blend with the remaining 20 grams of extra virgin olive oil. Peel the cherry tomatoes, season with salt, brown sugar, a drizzle of oil, and some thyme leaves. Candy in the oven at 90°C for 45 minutes, then smoke with low-resin wood chips. Place the white cream in the center, followed by the black cream, then top with Scrigni cooked for 4 minutes in boiling salted water. Garnish with basil oil, smoked cherry tomatoes, and aromatic herbs.
Chef Maurizio Bardotti
Recipe from volume III “Giovani Talenti” for Divine Creazioni
Edited by Elsa Mazzolini – La Madia Editore
