Burrata Insalata Caprese

Ingredients

• Rucola Cress
• Lemon Cress
• Zallotti Blossom
• Zallotti Blossom Pearls
• 4 pcs burrata
• Grape seed oil
• Pepper and salt
• ½ can pelati tomatoes
• 0.5 dl Shiso Purple Vinegar
• 33 gr sugar
• 15 gr salt
• 1 gr saffron
• 150 dl olive oil ex
• 125 dl fish fumet
• 10 gr garlic
• 15 gr Basil Cress
• 0,5 dl water
• 1 dl sunflower oil
• 20 gr flour
• Pinch of salt

Method

• For the tomato coulis, add everything together and reduce until the desired thickness is reached
• For the tuilles, blanch the Basil Cress in water, cool in ice water, then mash and mix with oil, flour and a pinch of salt, now fry a tbsp of this mixture in a Tefal pan
• Make a green oil from Basil Cress and grape seed oil in the Thermomix. Blend to max. 60°C. then pass through coffee filter
• Put a tablespoon of tomato coulis on plate and let it splash out a little.
• Now break open the buratta a piece and place it on top of the coulis
• Take all the cress varieties mentioned and insert them into the resulting crack at the top of the burrata
• Insert the tuille and add a teaspoon of Zallotti Blossom Pearls, sea salt and freshly ground pepper

Recipe: Marc Creusen