For the Piennolo del Vesuvio tomato coulis: Blend the washed tomatoes with salt, white pepper and EVO oil. Strain through a fine chinois sieve, add the washed basil leaves, and let rest in the fridge for at least a couple of hours.
For the burrata stracciatella foam: Blend the fresh cream with the burrata stracciatella,
pour the resulting cream into a charged siphon, and store in the fridge.
For the Cetara anchovy muddica atturrata: Toast the breadcrumbs in a non-stick pan with the garlic (in its skin), the anchovy fillet and a little oil.
Cook the frozen Bottoni with red shrimps directly in salted boiling water.
Once cooked, drain and toss in a pan with olive oil.
To serve: To serve, pour the tomato pulp (with its water removed) into a deep plate and place the Bottoni in the centre. Add the burrata stracciatella foam using the siphon, then finish with the toasted breadcrumbs and pesto powder.
