Ardo

Gobbetti, basil pesto and burrata in a jar

burrata

Serve 10

• 2.5 kg Gobbetti Ardo
• 500 g Cherry tomatoes Ardo
• 10 g Garlic diced Ardo
• 10 g Basil Ardo
• 200 g Oven dried tomatoes Ardo
• 10 x 60 gr burrata
• 500 g pesto ( 150 g basil Ardo, 100 g parmesan cheese, 20 g garlic Ardo, 1.5 dl olive oil, 80 g pine nuts, pepper and salt some drops of lemon juice)
• 400 g lettuce

Allergens

Gluten, Milk

Preparation

  1. Bake the cherry tomatoes for 6-8 minutes in the oven with some olive oil, the garlic, pepper and salt.
  2. When chilled, mix in the basil and the semidried tomatoes.
  3. Steam the pasta gobbetti 2 minutes and cool down immediately.
  4. Mix de pasta gobbetti with some olive oil, pepper and salt.
  5. Fill half of the jar with the pasta.
  6. Add a spoon of the pesto and the tomato mixture.
  7. Put in each jar a Burrata and season with olive oil, pepper and fleur de sel.
  8. Finish the jar with some ruccola

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