Code Y111
Cappelletti romagnoli with basil crystals, piccadilly confit and stracciatella di burrata
x4
People
Ingredients for 4 people
350 g Cappelletti Romagnoli
Seed oil for frying, to taste
12 fried basil leaves
4 champignon mushrooms
20 piccadilly tomatoes (baby plum tomatoes can be used)
2 cloves of garlic
350 g stracciatella di burrata
2 buffalo mozzarellas
Caster sugar, to taste
Fresh thyme, to taste
Salt, white pepper to taste
Procedure
Clean and cut the cherry tomatoes in half, place them on a baking tray with baking paper with thyme, unpeeled garlic, a little sugar, salt and white pepper. Dry in oven at low temperature; when ready, allow to cool.
In the meantime, cut the mozzarellas in half, remove their insides, and place the burrata, Cappelletti romagnoli and cherry tomato confit inside. Finish by decorating with crystallised basil leaves and slices of champignon mushrooms.
