Elderflower Compressed Heritage Tomato salad, Burrata
Cream, Basil pesto and Tomato essence
Grissini Spiral:
150g Strong Flour
50g water
15g olive oil
3 g salt
3 g sugar
Method:
Mix all ingredients together in a smooth dough and cover with cling film.
Rest dough for 30 min. in fridge.
Roll dough in thin sheets using pasta machine about 3mm thick and 18cm long.
Cut the sheets in thin strips using Tagliatelle cutter.
Using a greased copper pipe spiral the dough strip around the pipe and bake at 160 degree
Celsius for about 15 Min.
Cool the pipes down for 10 min and gently remove grissini spiral and keep them dry.
Burrata Cream:
Burrata Cheese: x1
Salt: A Pinch (To taste)
Method
Drain the burrata cheese and keep it on dry cloth for 10 minutes to remove excess moisture
from surface. Blitz the burra in blender with pinch of salt and pour the creamed burrata into a
clean container. Cover surface with clean muslin cloth or J cloth to absorb excess moisture
from burrata cream and keep it in fridge chilled for at least 1 hour.