Puglian Burrata with Datterini Tomatoes and Fresh Basil

🛒 Ingredients

• 2x125g Fresh Burrata
• 250g Datterini Tomatoes (or Cherry Tomatoes)
• 1 mazzetto (circa 15-20 foglie) Fresh Basil
• 30ml Puglian Extra Virgin Olive Oil
• 2g Fine Salt
• 1g Freshly Ground Black Pepper
• 4 fette Pane di Altamura (or homemade bread)

👨‍🍳 Instructions

1. Passo 1: Take the Burrata out of the refrigerator about 30 minutes before serving, so that it reaches room temperature. This will enhance its creaminess and flavor.
2. Passo 2: Carefully wash the datterini tomatoes and cut them in half lengthwise.
3. Passo 3: Gently wash the basil leaves and pat them dry with kitchen paper. To preserve their aroma, tear them roughly with your hands instead of cutting them with a knife.
4. Passo 4: On a serving platter, arrange the two whole Burratas, preferably without breaking them initially to appreciate their integrity.
5. Passo 5: Distribute the sliced datterini tomatoes around the Burratas, creating a balanced composition.
6. Passo 6: Season generously with Extra Virgin Olive Oil. Salt and pepper to taste, preferring fine salt for even distribution and freshly ground black pepper for a more intense aroma.
7. Passo 7: Finally, sprinkle the Burratas and tomatoes with the torn fresh basil leaves.
8. Passo 8: Serve immediately, accompanied by slices of Pane di Altamura or other homemade bread, ideal for 'fare la scarpetta' (mopping up) and collecting the delicious dressing and the Burrata's internal stracciatella.

💡 Chef's Tips

• The quality of the ingredients is fundamental: choose ripe and fragrant tomatoes and an excellent EVO oil for optimal results.
• Let the Burrata reach room temperature before serving. This step is crucial to best appreciate its velvety texture and flavor.
• For an extra touch, you can add a pinch of dried Puglian oregano to the tomatoes, but the purest version prefers only basil.