Burrata alla Peppe with Datterini tomatoes
Ingredients
350
g
ELVEA peeled red Datterini tomatoes
Preparation
Heat a drizzle of olive oil in a pan. Peel a garlic clove and fry it in the pan. Then add the Datterini tomatoes and cook for about 4 to 5 minutes over low heat. Add a pinch of pepper and salt. Arrange the tomatoes nicely on a deep plate. Place the burrata ball on top. Finish with some fresh basil leaves and a few drops of olive oil.