Directions
Prepare your taste buds for a culinary sensation that will leave your mouth watering for more. This dish combines the creamy goodness of Burrata Pugliese cheese with the smoky richness of salmon, the fresh bite of pesto, and the savory tang of dried tomatoes.
But before we dive into the recipe, let’s talk about Burrata Pugliese. This soft cheese originates from the Puglia region in Italy and is made from a mix of mozzarella and cream. It’s a little ball of heaven, with a delicate outer shell that gives way to a creamy, dreamy interior. Trust us, once you try Burrata Pugliese, you’ll never go back to regular old mozzarella.
Ingredients
- 250g Burrata Pugliese cheese
- 100g smoked salmon
- 50g fresh basil
- 30g pine nuts
- 50g Parmesan cheese
- 2 cloves of garlic
- 100ml olive oil
- 100g dried tomatoes
Instructions
Now, onto the recipe. Start by placing your Burrata Pugliese on a plate and letting it come to room temperature. While it’s warming up, get your smoked salmon ready. We like to use high-quality smoked salmon, sliced thin and laid over the Burrata like a luxurious blanket.
Next up, the pesto. You can either make your own or use store-bought, but we highly recommend making your own if you have the time. It’s a simple mix of fresh basil, pine nuts, Parmesan cheese, garlic, and olive oil, blended together until smooth. Spread the pesto over the salmon, making sure to cover every inch.
Finally, the dried tomatoes. These little flavor bombs are the perfect finishing touch to this dish. You can either buy them pre-dried or make your own by slicing fresh tomatoes and baking them in the oven until they’re nice and crispy. Sprinkle them over the top of the dish, and voila! You’ve got a plate of pure perfection.
So, there you have it. Burrata Pugliese with Smoked Salmon, Pesto, and Dried Tomatoes. It’s a dish that will leave your taste buds singing and your stomach happy. Enjoy!
What wine goes well with Burrata Pugliese with Smoked Salmon, Pesto, and Dried Tomatoes?
- Vermentino di Gallura – This crisp white wine from Sardinia has a delicate fruitiness and minerality that complements the creaminess of the burrata and the smokiness of the salmon.
- Montepulciano d’Abruzzo Cerasuolo (rosé) – A medium-bodied pink wine from the Abruzzo region, Montepulciano has a fruity character with hints of spice that pairs well with the bold flavors of the pesto and dried tomatoes.
- Gruner Veltliner – This dry white wine has a zesty acidity and herbal notes that balance the richness of the burrata and the smokiness of the salmon.
- Blaufrankisch – A medium-bodied red wine with dark fruit flavors and spicy notes, Blaufrankisch pairs well with the bold flavors of the pesto and dried tomatoes.
- Albarino – This crisp, aromatic white wine from the Rias Baixas region of Spain has a bright acidity and citrus notes that complement the creaminess of the burrata and the smokiness of the salmon.
