Burrata di Andria with smoked Aubergine

Francesco Mazzei

Francesco Mazzei

30th June 2016

Burrata di Andria with smoked Aubergine

Burrata di Andria with smoked Aubergine

Ingredients

  • Ingredients:
  • 250gr burrata
  • 1kg aubergine black
  • 50gr basil pesto
  • 200gr carasau bread
  • 50ml mosto cotto

Method

Method:
Charcoal grill or oven roast the whole aubergines until they are soft, put them in a bowl and cover with cling film or a tight lid and let them cool completely.
Cut the aubergines in half and scoop all the pulp out. Place this into a sieve or a colander and leave to drain overnight in the fridge. Blend the aubergine adding some marjoram and adjusting with salt.
Heat the oven to 180°C, drizzle the carasau bread with olive oil and salt and toast it for a couple of minutes.
Place the Burrata in a serving dish, add the aubergine, season with the basil pesto, drops of mosto cotto and finish with pieces of toasted carasau bread.

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