Recipes

Scrigni filled with Apulian burrata cheese, tomato coulis, Gallipoli giant red shrimp and crispy friselle

Preparation
Wash the cherry tomatoes. With a knife, nick the skins near the stem. Plunge the tomatoes in boiling water for 40 seconds, then drain and transfer immediately to iced water.
Remove the skins (which you can later use as decoration) and blend the tomatoes with the sparkling water and two tablespoons of extra-virgin olive oil.
Season with salt and add one frisella, broken into chunks, and the basil leaves. Allow the frisella to soak thoroughly, then switch again in the blender until smooth and creamy. Strain through a chinoise.
Heat a little oil in a pan and quickly fry the shrimps with some basil and the tip of the green chilli pepper.
Cook the Scrigni filled with Apulian burrata cheese in plenty of salted boiling water, drain and sauté with the shrimps. Spoon some warm tomato coulis onto each plate, and top with the Scrigni filled with Apulian burrata cheese and 3 shrimps. Garnish with the remaining frisella, finely crumbled and toasted in a little oil with rosemary and a sprig of basil.
Ingredients for 4 people
560 g Scrigni filled with Apulian burrata cheese
250 g ripe cherry tomatoes
12 Gallipoli giant red shrimps
extra-virgin olive oil
1 glass of naturally sparkling water
green chilli pepper
2 friselle (Apulian wholemeal bread rings)
rosemary
basil
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