AUTONOMY WHEAT CURLS with TAGGIASCA OLIVES, CONFIT CHERRY TOMATOES and BURRATA CREAM
A dish that combines freshness and creaminess in a simple yet refined way. Perfect for a summer lunch or a light dinner, this dish is packed with Mediterranean flavors that are sure to please.
Ingredients for 2-3 servings:
- 250g of Ferrari Autonomy Wheat Curls
- 100g of pitted Ferrari Taggiasca olives
- 200g of yellow cherry tomatoes
- Powdered sugar to taste
- 150g of Burrata
- Ferrari extra virgin olive oil to taste
- Salt to taste
- Black pepper to taste
Preparation:
- Prepare the confit cherry tomatoes: Wash the yellow cherry tomatoes and cut them in half. Place them on a baking sheet lined with parchment paper, drizzle with extra virgin olive oil , add a pinch of salt , and dust with a little powdered sugar . Bake at 80°C (176°F) for about 90 minutes. This process will soften the tomatoes and concentrate their sweet flavor.
- Prepare the burrata cream: Blend the burrata with a blender until smooth and creamy. Transfer it to a piping bag for easier plating.
- Cook the wheat curls: Bring a pot of salted water to a boil and cook the wheat curls according to the package directions (about 8-10 minutes). Once cooked, drain and season with a drizzle of extra virgin olive oil , the drained Taggiasca olives , the confit cherry tomatoes , and a sprinkling of black pepper .
- Plating: Using a spoon, arrange the seasoned wheat curls on the plate. Top with a few dollops of burrata cream and serve the dish at room temperature to retain all the freshness of the ingredients.
If you want a touch of crunch, you can add some toasted almonds or pine nuts on top of the burrata cream.
