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pomodoro burrata
🇧🇷Brazil
•View in original language
(Português)
2 hour(s)
1 servings
Wilson Nunes
@wilsonfnunes- Ingredients
- Recipe
- Burrata1 unit(s)
- Italian Tomato (very ripe)2 kg
- Carrot1 unit(s)
- White onion (medium)2 unit(s)
- Garlic Clove4 unit(s)
- Basil leaves3 cup
- Pinoli or walnuts1/2 cup
- Grated Parmesan (100g)1 cup
- Olive oil2 cup
- Oregano to taste
- Salt and Black Pepper to taste
- Toast (Italian bread or baguette) to taste
- Pomodoro: Make a “cheese” on the back of the tomato with a knife. Bring water to a boil and when it is bubbling, place the tomato for about 40 to 60 seconds or until the skin starts to show signs that it will come off. Remove and place in ice water to pause the cooking. Cut the onion and carrot into brunoise (small pieces). Put a drizzle of oil in a high pan and fry the onion. When it is well golden, put the carrot and then 2 cloves of garlic in blades. Put the tomato (coarsely chopped) along with this sauté and let it cook. You don't need water as the tomato will release a lot of liquid. Leave on low heat until the sauce thickens. This should take between 50 to 60 minutes. When the sauce is full-bodied, add the cherry tomatoes and let it cook for 5 minutes with this sauce. Finish with some basil leaves, oregano, salt and freshly ground black pepper.
- Pesto sauce: Wash and dry the basil leaves well (2 cups). Then peel 2 cloves of garlic and remove that little thread in the middle of it so it doesn't become bitter. In a mixer or food processor, beat half of the 2 cups of olive oil with the garlic cloves, Parmesan and walnuts (until crushed). Add the basil leaves and finish beating to make the sauce. Now add the rest of the olive oil again until you get to the point. The right point is when you have a smooth sauce, without being thick or watery. Fix the salt.
- Mounting: In a deep dish, place the pomodoro sauce (hot) and the burrata (cold). Place the pesto sauce on top of the burrata and some cherry tomatoes and basil leaves next to it. (As per picture). Finish with ground pepper and coarse salt (also ground) or fleur de sel on top of the burrata and some toast.
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