Category: Appetizers

Ingredients for 1 portion:

Burrata 200 grams
Three-coloured roasted and sliced peppers 150 grams
Green lentils Le Puy 50 grams
Asparagus 25 grams
Baby zucchini 50 grams
Sliced Sauted Artichokes 30 grams
Yellow semi-dried cherry tomatoes 50 grams
Fresh tomato 1 portion
Red cherry tomatoes 7 pieces
Basil pesto 20 grams
Balsamico di Modena Pearls 10 grams
Red sweet pepper drops 6-7 pieces
Decorative ruby balsamic vinegar glaze 10 grams
White raisins 10 grams
Chives 5 grams
Fresh basil leaves 2 pieces
Dressing ingredients:
1. olive oil 20ml
2. White Balsamico vinegar 7ml
3. Spice Oil Tomato – Basil 3ml

Preparation Time:25 minutes

Method:

Boil the Green lentils Le Puy for 17 minutes in water or vegetable broth and strain it.
Poach the asparagus for 4 minutes and through them in ice and water.
Cut the zucchini in half and grill them for 2 minutes on each side.
Strain the Three-coloured roasted and sliced peppers, the Sliced Sauted Artichokes and the Yellow semi-dried cherry tomatoes.
Strain the burrata.
Mix in a bowl the lentils, the peppers, the sliced artichokes, the zucchini, the asparagus, the raisins, the Yellow semi-dried cherry tomatoes, the red cherry tomatoes, the fresh basil leaves and the chives.
Marinade with the dressing. Finally, add salt and pepper.
Place the vegetables in a circular pattern and in the middle of the plate add the burrata, opened in four pieces.
Place on top of the burrata the fresh tomato, after passing it through your grinder and place the Basil pesto on top.
Finally, decorate the plate with the Balsamico di Modena Pearls, the Red sweet pepper dropsand the Decorative ruby balsamic vinegar glaze.
For the dressing:
1. Blend the olive oil, theWhite Balsamico vinegar and the Spice Oil Tomato – Basil.