Ingredients for 2 persons
- 125g Nonno Nanni Burrata
- 200 g piccadilly tomatoes
- 40 g pine nuts
- 1/ 2 lemon (juice and rind)
- extra virgin olive oil
- balsamic vinegar
- salt and pepper
- fresh basil
Nonno Nanni Burrata is here. Fresh goodness, 100% Italian, with a soft, creamy centre.
Preheat the oven to 170°C fan.
Cut the tomatoes in half and lay them on a baking tray covered with baking parchment. Add a drizzle of oil, salt and pepper.
Cook for 45 minutes, then leave to cool.
Prepare the vinaigrette: purée the basil, lemon rind and juice with the vinegar, extra virgin olive oil, salt and a little pepper.
Arrange the tomatoes on the serving dishes and add the pine nuts. Place the Nonno Nanni Burrata in the centre of the dish. Finish off with a few fresh basil leaves, oil, salt and oregano.