Puglian Smoked Burrata With Yellow Piennolo Gazpacho By Giovanna Eusebi Of Eusebi Deli In Glasgow

We went and visited the Deep South this Summer. You know my love affair with Tomatoes!

This recipe uses a protected tomato variety from the Vesuvian area. Super Sweet. The gentle smokiness of the Buratta is well married with the sweetness of the tomatoes. 

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This Puglian Burrata is naturally smoked and it has no chemical after taste like mass manufactured cheese. We import it to Eusebi Deli on a weekly basis to ensure we have the very best, freshest product to use in our Deli. 

Eusebi’s is a multi award-winning restaurant and deli in Glasgow’s West End. Enjoy authentic Italian dining in our restaurant, open daily for Breakfast from 8am, Lunch and Evening dining. Our Bellini Brunch is available Saturdays and Sundays from 11am – 3.30pm. 

For more information visit http://eusebideli.com

Ingredients: Serves 4

4 Smoked Buratta

For Gazpacho

200g of piennolo or sweet yellow cherry tomatoes

1/3 cucumber, peeled

1/2 yellow pepper

Zest and juice of 1 orange

1 banana shallot

50ml Olive Oil

Dash of white wine vinegar

Salt and white pepper 

Chilli to season

Method:

  1. Take the Burrata out of the fridge roughly 30 minutes before you wish to serve this dish.
  2. Blitz all of the ingredients for the gazpacho in a food processor or using a handheld blender. Season with chilli to taste and then set aside.
  3. To plate up this dish, spoon the gazpacho salsa into the centre of some shallow bowls.
  4. Place each of the smoked Burrata in the centre of the plates on top of the gazpacho salsa.
  5. Garnish with a sprinkling of micro basil leaves and a drizzle of good quality olive oil.
  6. Finish with a pinch of maldon salt and cracked black pepper.

In association with Taste Communications.

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