- Ingredients:
- 250gr burrata
- 1kg aubergine black
- 50gr basil pesto
- 200gr carasau bread
- 50ml mosto cotto
Burrata di Andria with smoked Aubergine
Francesco Mazzei
30th June 2016
Burrata di Andria with smoked Aubergine
Burrata di Andria with smoked Aubergine
Ingredients
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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