BAKED BURRATA AND ARRABBIATA DIP - Stefano Faita
A creamy oven-roasted burrata dip in Stefano arrabiatta sauce, topped with a drizzle of olive oil, parmesan, basil and served with croutons
Ingredients
- ½ cup Stefano Arrabbiata Sauce
- 115 g ball of fresh burrata
- 2 tbsp olive oil
- Grated Parmigiano Reggiano, to garnish
- Fresh basil leaves, to garnish
- Salt and freshly ground pepper, to taste
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