Cappelletti romagnoli with basil crystals, piccadilly confit and stracciatella di burrata

Ingredients for 4 people

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

Procedure

Clean and cut the cherry tomatoes in half, place them on a baking tray with baking paper with thyme, unpeeled garlic, a little sugar, salt and white pepper. Dry in oven at low temperature; when ready, allow to cool.

In the meantime, cut the mozzarellas in half, remove their insides, and place the burrata, Cappelletti romagnoli and cherry tomato confit inside. Finish by decorating with crystallised basil leaves and slices of champignon mushrooms.

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