Burrata in Pastry with Tomato Sauce Recipe - Great Italian Chefs

Ingredients

• 100g of burrata, x4
• 200g of pastry, Kataifi
• 80g of extra virgin olive oil
• 300g of black olives, pitted
• 100g of sugar
• 300g of water
• 500g of tomatoes, unripe cherry
• 1 carrot, finely chopped
• 1 onion, finely chopped
• 4 basil leaves
• 100g of extra virgin olive oil
• salt to taste
• 100g of basil leaves
• 1 pinch of salt
• 12 slices of capocollo di Martina Franca
• 4 basil leaves, brushed with olive oil
• 5 sun-dried tomatoes, cut into strips