A single dish, very nutritious and
unique flavor.
We speak of the eggplant with a heart of cutters
perfumed with saffron
lying on a double cream burrata and sweet cherry …
you can not ask for more!
Two news about burrata, considered the queen of dairy products:
a cheese invented in the early ’900 in a dairy in Puglia,
in order to recycle the waste of the cheese dough processing.
Its uniqueness is that it is a cheese with a  dual structure,
the outer part is composed of a sheet of dough with mozzarella,
while the interior is formed by whey butter.
Recommended wine:

Bastianich Plus 2011
a dry wine from Friuli, we could
say corresponds to a white Amarone,
a velvety wine, full-bodied taste amazing.

And now … LIGHT THE FIRES!

INGREDIENTS:

-200g Of egg noodles

-1 Burrata about 300g

-400g Cherry tomatoes

-2 Eggplant

Peanut oil for frying

-Zafferano Qb

1 clove garlic

-2foglie Basil

WEAR THE APRON, WASH YOUR HANDS, BEGIN!

Cut the eggplant into thin strips, and place
in a little water with salt for about 20 minutes,
pat dry and fry in peanut oil.
In a pan prepared a  tomato sauce
with olive oil, a clove of garlic and the
cherry tomatoes and basil.
Now prepare the cream of burrata,
just blend it with a little bit of its serum.
Boil noodles in salted water,
add a pistil of saffron.
Once the noodles are cooked,
Season with  olive oil,
place a mound of dough on each slice of eggplant,
close the rolls and bake in oven at 180 degrees for a few
minutes in order to serve them hot.
On each plate with a piping bag
put the cream of burrata and over the tomato sauce,
lying one or two rolls and serve.