Ingredients
- 4 small burratas
- 60 g of bottarga
- 12 strawberries
- 4 ripe black Crimean tomatoes
- 100 g of rocket
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olive oil
-
salt
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pepper from the mill
Preparation
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Remove each burrata from its packaging, drizzle with olive oil and grate the bottarga over it (taking care to remove the wax). Set aside.
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Gently rinse the strawberries and tomatoes.
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Dice the tomatoes, quarter the strawberries and put everything in a salad bowl. Add 2 tbsp. olive oil, salt and pepper. Rinse the arugula.
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Divide the strawberries and tomatoes between each plate, gently break up the burrata and place on top. Sprinkle with rocket leaves. Enjoy.