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SLIGHTLY SPICY CAPRESE SALAD WITH BURRATA, ROCKET, PINE NUTS AND CHERRY TOMATOES

Maridaje:

Ingredientes:

1 large Burrata.

50 g rocket.

1 tablespoon of peeled pine nuts.

150 g of Cherry Tomatoes.

1 tablespoon of GUAiNOS chilli flavoured Extra Virgin Olive Oil.

Sea salt to taste.

1 round of chef’s pepper mill.

1 tablespoon of GUAiNOS Spicy Bloody Mary Jam.

Preparación:

Heat a small frying pan over medium heat with half the chilli flavoured Extra Virgin Olive Oil and salt to taste. Add the pine nuts and stir with a wooden paddle until toasted. Remove from the heat and set aside.
Drain the whole burrata in a plastic colander so that it releases all the whey. Dry well with kitchen paper. Set aside.
Wash the tender rocket leaves and tomatoes, dry well with absorbent kitchen paper and set aside.

Emplatado

Make a bed of rocket in the centre of the plate. Place the toasted pine nuts on top, including the oil in which we browned them.
In the centre, on top of the rocket, place the burrata. Around the burrata, place the cherry tomatoes.
Add the chef’s pepper and salt to taste.
Dress with the rest of the chilli flavoured Extra Virgin Olive Oil.