Italian burrate cheese with sweetened tomatoes
Source: https://www.gefu.com/rcp_recipe/italian-burrate-cheese-with-sweetened-tomatoes
Difficulty:
easy
Ingredients
| 2 | Italian burrata cheese | |
| 4 | Ripe tomatoes | |
| 100 | ml | Olive oil |
| 1 | TL | Salt |
| 1 | Prise | Sugar |
| 1 | Garlic clove | |
| 1 | Zweige | Rosemary |
| 1 | Zweige | Thyme |
| - | ||
| For the Pesto: | ||
| 50 | g | Basil |
| 1 | TL | Olive oil |
| 1 | TL | Pine nuts |
| 1 | Teaspoon tip salt | |
| 1 | Garlic clove |
Preparation
Blanch the tomatoes in water for a few seconds and then immediately cool in ice-cold water; then peel the tomatoes with a small knife.
Then cut the tomatoes with the tomato/apple divider POMO and remove the stem end of the tomatoes.
Place the tomatoes on a baking tray, lightly salt them, sprinkle a pinch of sugar and bake them in the oven for about two hours at 80° degrees. Do not let the tomatoes dry out. When the tomatoes are ready after about two hours, remove them from the oven and put them in a small bowl. Add garlic, herbs and olive oil over the top and let sit for at least one night before eating.
For the pesto:
Place basil, garlic and pine nuts in a blender and gradually add olive oil on top. Once the pesto is ready, it still needs to be salted.
To serve, arrange half a burrata cheese with tomatoes and pesto on the plate per person.
Organisation
Category
Recommended kitchen tools for this recipe
