Burrata rolled in Kataifi pastry with unripe tomato sauce, Capocollo ham of Martina Franca and dehydrated olives

Ingredients

Dairy

  • 100g of burrata, x4

Store Cupboard

  • 200g of pastry, Kataifi
  • 100g of sugar
  • salt to taste
  • 1 pinch of salt
  • 5 sun-dried tomatoes, cut into strips

Oils & Vinegars

  • 80g of extra virgin olive oil
  • 100g of extra virgin olive oil
  • 100g of extra virgin olive oil

Delicatessen

  • 300g of black olives, pitted

Beverages

  • 300g of water

Fruit & Vegetables

  • 500g of tomatoes, unripe cherry
  • 1 carrot, finely chopped
  • 1 onion, finely chopped

Salad & Fresh Herbs

  • 4 basil leaves
  • 100g of basil leaves
  • 4 basil leaves, brushed with olive oil

Fresh Meat

  • 12 slices of capocollo di Martina Franca