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Creamy, smooth and refreshing, burrata is a perfect ingredient for a starter. All you need is to pick the right burrata. It should be made by an artisan cheese maker, from Puglia in Italy, and be shipped by air freight as it should be tasted as fresh as possible.
- 1 piece burrata 300g
- 2 pieces small yellow beetroots
- 2 pieces of small red beetroots
- 4 pieces of heirloom tomatoes
- 5 slices of bresaola della Valtellina
- 50 gr of rocket salad
- 2 tbsp of white balsamic vinegar Terre Bormane
- 2 tbsp extra virgin olive oil Terre Bormane
1- Place the yellow beetroot into the pot , cover with cold water and salt , bring to a boil and simmer for 45 minutes to 1h or until the beetroots are tender.
2- Place the red beetroot into the other pot, cover with cold water and salt, bring to a boil and simmer 45 minutes to 1h or until the red beetroots are tender.
3- Peel all beetroots, slice them into wedges.
4- Slice the tomato into the wedges.
5- In the nonstick pan, medium heat with olive oil, fry the bresaola for a few minutes on both sides.
Assembling the salad:
1- Place the sliced beets and tomatoes on a plate.
2- Top with burrata and rocket salad. Season with salt and pepper. Drizzle with extra virgin olive oil and white balsamic vinegar. Place strips of crispy bresaola on top.
I would love to share with you information on fine food products as well as give you some ideas on how to prepare delicious dishes with them.