Smoked Puglian Smoked Burrata with Yellow Piennolo Tomato Gazpacho by Giovanna Eusebi of Eusebi Deli in Glasgow
I AM well known for my love affair with tomatoes.
This variety is a protected tomato from the Vesuvian area of Italy and it has a delicious well-rounded flavour. The sweetness marries perfectly with the gentle smokiness and richness of the cheese. The Puglian burrata is naturally smoked and it has no chemical aftertaste like mass manufactured cheese.
We import it weekly at Eusebi Deli and it’s a firm favourite with our customers and our team. This dish is perfect for a summer dinner party to enjoy with family and friends because it is easy to prepare and a real celebration of delicious seasonal ingredients.
Eusebi’s is a multi-award-winning restaurant and deli in Glasgow’s west end. Enjoy authentic Italian dining in our restaurant, open daily for breakfast from 8am, lunch and evening dining.
For more information see: www.eusebideli.com
Ingredients: Serves 4
4 Smoked Buratta
For Gazpacho:
200g of Piennolo or sweet yellow cherry tomatoes
one-third cucumber, peeled
½ yellow pepper
Zest and juice of 1 orange
1 banana shallot
50ml olive oil
Dash of white wine
vinegar
Salt and white pepper
Method
1 Take Burrata out of fridge 30 minutes before serving.
2 Blitz all of the gazpacho ingredients in a blender. Chill
and set aside.
3 Spoon the gazpacho into a shallow bowl.
4 Tear the Burrata and place in the centre of the plate.
5 Garnish with micro basil leaves and a drizzle of olive
oil.
6 Finish with a pinch of sea salt and freshly cracked black pepper.
In association with Taste Communications.
www.tastecommunications.co.uk
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