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Burrata with crispy summer vegetables

People 4 Foodlovers
Preparation 15
Cooking time 15

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Ingredients

  • 2 Burrata Artigiana cheeses
  • 120 g black olive tapenade
  • 1 courgette
  • 1 aubergine
  • 1 artichoke
  • 1 tomato
  • 1 bunch basil
  • 5 g rocket
  • 1 l cooking oil
  • Fine salt, freshly ground pepper

Preparation steps

  1. Cut the courgette and aubergine into thin slices.
  2. Coat all the slices with flour.
  3. Preheat the oven to 75°C.
  4. Cut the tomato into wafer-thin slices. Place the slices on a sheet of baking paper and bake for 1 hour to make crunchy crisps.
  5. Heat the deep fat fryer to 180°C and add the vegetable slices one at a time. Fry the slices, then place on a paper towel to remove excess oil. Do the same with the artichoke, basil and rocket leaves.
  6. Place a little tapenade in the bottom of the bowls, generously cover with burrata and decorate with the seasoned vegetable crisps.
  7. Serve chilled.

 

😉 Tip: You can make this dish with burrata or with mozzarella. You can use whatever kind of vegetables you like for the crisps!

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