Caprese salad with burrata and pesto

Caprese with burrata and pesto. Delicious, tender and elegant. It's caprese, really. But not with mozzarella, as we are used to, but with burrata. This cheese tastes the same as mozzarella, but much more tender because of the cream that is inside. We prepared this salad at a master class in Culinarion, although we cut the cheese across into 2 halves so that the cream did not have time to leak out, and the tomato was simply cut into cubes. But at home I repeated the original pitch that was originally conceived. It turned out very nicely. And how delicious - and there is no need to say.

Maria

Recipe author

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Composition / ingredients

servings:

Pickled cheese (1 piece burrata)

Tomatoes

Corn salad (salad mix)

Pesto sauce:

Ice (2 cubes)

to taste

Parmesan

Basil

Garlic

Lemon juice

Olive oil

Pine nuts

Orange peel

Ground black pepper

to taste

Salt

to taste

Decoration:

Balsamic vinegar (sauce)

to taste

Translation table of volumetric measures

Nutrients and energy value of the recipe composition

By weight of the composition:

Proteins 19 % 7 g

Fats 69 % 25 g

Carbohydrates 11 % 4 g

255 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 40 min

Step 1:
Pesto.
Step 2:
Grate the parmesan. In a blender bowl, put a couple of ice cubes, basil, parmesan, garlic, pine nuts and lemon juice. Grind until smooth. Add salt, pepper, olive oil and mix.
Step 3:
Put a couple of ice cubes, basil, parmesan, garlic, pine nuts and lemon juice in the blender bowl. Grind until smooth. Add salt, pepper, olive oil and mix.
Step 4:
Grind until smooth. Add salt, pepper, olive oil and mix.
Step 5:
Add olive oil and mix.
Step 6:
Add salt and pepper.
Step 7:
Assembling the salad.
Step 8:
Cut tomatoes into rings.
Step 9:
Cut the cheese lengthwise into 3 rings.
Step 10:
Put salad leaves on a dish. Place the rings of tomatoes and cheese on top of each other in order.
Step 11:
Season the pesto salad.
Step 12:
Pour balsamic cream.

Why you should not immediately beat the sauce immediately with olive oil, but add it after: the olive oil will break into small bubbles and lose its uniformity and at the same time it will start to taste bitter. Therefore, it is better to add it already to the whipped mass.

Burrata is 150 g and 250 g. Salad with smaller cheese is designed for 1 serving, with a large one - for 2.

The remaining Pesto sauce can be used in pasta. Spaghetti and fettuccini are especially delicious with it.