Alessandro Pavonis Burrata Caprese
Pair Alessandro Pavoni's Burrata Caprese, colourful and simple salad with a light-bodied and zippy white wine, like a dry, Euro-style Rosé, or a fresh, unoaked white.
2 large green heirloom tomatoes
75g gluten-free bread, no crust
1g lemon zest
35ml apple cider vinegar
15ml Pinot Grigio
5ml lemon juice
25ml extra virgin olive oil
Salt, to season
Fresh oregano leaves
10 balls of burrata cheese
Drizzle of extra virgin olive oil or basil oil, to serve
Salt and pepper, freshly ground, to taste
Recipe by: Alessandro Pavoni
Photography by: John Paul Urizar
Styling by: Michaela Le Compte
1. For the salsa verde: Roughly chop one tomato and blend with herbs, gluten-free bread and capers. Add remaining ingredients and blend, then strain through a fine sieve. Blend the liquid with xanthan gum, 2g for every 600ml. Check the thickness and season with salt.
2. Make a bed of salsa on each plate. Dice the remaining tomato, add fresh oregano leaves and place on top of salsa. Next, place whole burrata ball on top. To serve, break burrata open and drizzle with extra virgin olive oil, basil oil or fresh basil. Finish with freshly ground salt and pepper to taste.