Tomato stuffed with burrata and basil oil explosion

Today, yes, a super recipe that leaves your mouth open!! Spectacular presentation and incredible flavor. Today we prepare tomato stuffed with burrata with a burst of basil oil. The name already promises, right? The best thing is that the dish is very simpleWe just need good ingredients. The rest... is done alone... that is, it will be the ingredients themselves that make this recipe a 10 recipe, we just have to plate it beautifully. I explain the steps.

We need a good beautiful and big pink tomato. This is essential, otherwise the recipe would simply be impossible to prepare. We know that they are not the cheapest tomatoes on the market, but with a beautiful one you will prepare a starter for 2-4 people (depending on what you want them to eat). For example, for a dinner for 2, it was great.

The next basic ingredient is burrata. Burrata is a fresh cow's milk cheese, very similar to mozzarella, which has a super, super, super creamy, almost liquid interior. It is also a product that is not cheap, but in the supermarket and cheese shops they sell different burrata options. We should not buy it excessively large because we should put it inside the tomato, okay?

We could stop there: empty the tomato and put the burrata inside. But you already know that at Thermorecetas we always like to go one step further: we are going to fill the burrata itself with basil oil explosion of flavor and color!! It is as simple as preparing basil oil in the Thermomix and then using a syringe, a pipette, a kitchen bottle or, simply, with a knife and a small spoon, introduce this oil into the heart of the burrata! simple!

It is also important that you use a good extra virgin olive oil. We are going to recommend one of the best olive oils for this fabulous recipe: picual noble olive oil from Coto Bajo. Furthermore, they are just now producing the new harvest, so very soon we will be able to enjoy their entire range of oils.

And finally, take advantage of the tomato filling and mix it with some black or green olives to give it a sour touch that will be great for the dish. We decorate with olive oil, flaked salt and nuts and enjoy!

Tomato stuffed with burrata and basil oil explosion

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Tomato stuffed with burrata with a burst of basil oil. The name already promises, right? The best thing is that the dish is very simple, we only need good ingredients. The rest... is done alone... that is, it will be the ingredients themselves that make this recipe a 10 recipe, we just have to plate it beautifully.

• Irene Arcas

• Recipe type: incoming
• Calories: 150
• Rations: 2

• Preparation time: 10M
• Cooking time: 5M
• Total time: 15M

Ingredients

Basil oil

• 50 g of extra virgin olive oil
• 25 g fresh basil leaves
• a pinch of salt

stuffed tomato

• 1 large, beautiful pink tomato
• 1 small burrata, very well drained
• a good splash of olive oil
• freshly ground black pepper
• 10 pitted black olives (or green)
• a handful of nuts (pine nuts, almonds, walnuts...)
• a pinch of salt flakes

Preparation

1. Basil oil

   We put the olive oil, basil and salt in the glass and program 5 min, 70°C, speed 2.

   We shred 20 sec, vel 8. With the spatula we lower the ingredients to the bottom of the glass, blend again for 15 sec, speed. 8 and we pour our oil into a syringe, a pipette, a kitchen bottle or a small glass if we are going to use a knife and spoon.

2. stuffed tomato

   OPTIONAL: If you want to remove the skin you can peel it off a little with a sharp knife or scald it to be able to remove the skin more easily. If you choose to blanch it, you must make a small cross with a knife at the base of the tomato, put it in boiling water for 30 seconds, remove it to a bowl with cold water (with ice better) and you can now peel it almost by itself.

   We cut the top of the tomato about 2 cm. We carefully empty the inside of the tomato, so that we leave consistent walls that can hold the burrata.

   We reserve the filling to decorate the plate.

3. Chop the tomato filling together with the olives, also chopped. We reserve.

4. Now very carefully we place the burrata inside the emptied tomato and inject the basil oil with the help of a syringe, a pipette or a bottle. If not, we can lightly insert a knife (only reaching the center of the burrata) and with the help of a very small spoon, fill it with basil oil.

5. We place the tomato lid and, around it, we place the tomato stuffed with the olives. We sprinkle some nuts.

   We season the entire dish with a good splash of extra virgin olive oil, flaked salt and a few turns of freshly ground black pepper.

   To enjoy!!