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Tomato, Burrata, and Basil Crouton Carpaccio

Vegetarian Salad Public
Course: Main course
Preparation time: 15 minutes
Rest time: 30 minutes
Energy: 756 kcal / serving

Instructions

  • 1.   Preheat the oven to 130°C. Lightly score the base of the tomatoes in a cross shape. Blanch them for 30 seconds in a pot of boiling water, then transfer to cold water. Peel them and place the skins on a baking sheet lined with parchment paper. Let them dry in the oven for 30 minutes.
  • 2.   Roughly chop about half of the basil. Finely blend it with 1 dl of olive oil, pepper, salt, and the pressed garlic clove to make a green oil. Add torn bread crumbs and finely chopped tomato skins. Mix well. Spread on the baking sheet used for the tomatoes. Bake for 30 minutes at 140°C.
  • 3.   Slice the tomatoes very thinly and arrange them in a rosette on the plates. Place the open burratas in the center and drizzle with a little olive oil. Season lightly with salt and pepper. Surround with the croutons and garnish with basil.

Ingredients for servings

  • 4 large tomato
  • 1 garlic clove
  • 1 bunch of fresh basil
  • 100 g of stale bread
  • 4 burratas
  • 10 cl of olive oil
  • 2 tablespoon of olive oil
  • salt (according to taste)
  • pepper (according to taste)

Rates

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    756 kcal
    38 %
  • Fat
    65,05 g
    93 %
  • of which saturated
    29,61 g
    148 %
  • Carbohydrates
    9,95 g
    4 %
  • of which sugar
    4,56 g
    5 %
  • Protein
    26,92 g
    54 %
  • Fibers
    7,5 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.

Reference