Creamed burrata with Dorati Tomatoes and Carasau Bread
Maurizio Ferrari
100 g. Burrata Cheese
q.s. Carasau Bread
q.s. Fresh Basil
q.s. Beets Spouts
Serve 1
With the help of a immersion blender, beat the burrata until you get a smooth and homogeneous mousse then pour it into a piping bag.
On a plate, arrange the mousse in several places and garnish with the Dorati tomatoes, few basil leaves, the Carasau bread and some sprouts. Finish with a drizzle of extra virgin olive oil.
