Giant Olives Burrata cheese Perline aubergines of Lazio Piccadilly tomatoes Extra virgin olive oil to taste Red fruits Sugar Balsamic vinegar to taste Salt to taste Basil to taste
200 g 200 g 4 100 g enough 100 g 20 g enough enough enough
A firm and juicy olive, highly valued for its consistency and delicious flavour. They are ideal for aperitifs, cocktails or enjoyed as a snack. In the kitchen, they are used with mixed and green salads or flavoured with oregano, thyme, celery, paprika and garlic like in the Greek culture.
After peeling and washing the Perline aubergines (variety of Lazio), fry them in extra virgin olive oil. Lay the fried aubergines on a tray with straw paper for food, salt to taste.
Put the red fruits in a small saucepan, after having washed them, add the sugar and balsamic vinegar, bring to the boil until the desired density is reached, blend everything to obtain a smooth sweet and sour sauce.
Wash and cut the Piccadilly tomatoes into two parts, season with salt and oil. Take the Burrata cheese and put it in a container and cut into strips with a knife.
Place the Burrata on a serving dish as the first ingredient, place the other ingredients on top, decorate with a sprig of basil and some drops of sweet and sour sauce to taste, with a drizzle of extra virgin olive oil.
Cut the shallot, put it in a frying pan and let it sauté over low heat add the courgette cut into small cubes......