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Creamy burrata with greenheart heirloom tomatoes
By Executive Chef
Slice Heirloom tomatoes, strawberries and figs into slices.
Arrange in center of the plate. Drizzle with salt, pepper and salsa verde.
Place the creamy burrata on the middle, sprinkle salt, pepper, dry oregano in it.
Garnish with arugula, balsamic reduction and caviaroli as shown in the picture.
Tomato Heir Loom - 100 gms
Burrata - 125 gms
Salsa verde - 50 ml
Arugula - 10 gms
Balsamic reduction - 5 ml
Oregano Dry Imported 500 Gms Packet - 5 gms
Molten Salt(flakes) - to taste
Salt - to taste
Pepper - to taste
Oil Olive Extra Virgin 5 Ltr Tin - 10 ml
Caviaroli 200g - 5 gms
Strawberry - 25 gms
Figs fresh - 25 gms