Cappelletti romagnoli with basil crystals, piccadilly confit and stracciatella di burrata
20 piccadilly tomatoes (baby plum tomatoes can be used) 2 cloves of garlic 350 g stracciatella di burrata 2 buffalo mozzarellas Caster sugar, to taste Fresh
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Cooking tools:
- Oven
- Baking sheet
- Parchment paper
- Chef's knife
- Cutting board
- Spoon
Ingredients
- 350 g Cappelletti Romagnoli
- Seed oil for frying, to taste
- 12 fried basil leaves
- 4 champignon mushrooms
- 20 piccadilly tomatoes (baby plum tomatoes can be used)
- 2 cloves of garlic
- 350 g stracciatella di burrata
- 2 buffalo mozzarellas
- Caster sugar, to taste
- Fresh thyme, to taste
- Salt, white pepper to taste
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