Panzanella with burrata and puffed spelt

Method

• 1

  Cut the bread into small cubes and toast them in a pan with two tablespoons of Olio di Roma PGI extra virgin olive oil. Add salt and pepper and keep aside.

• 2

  Wash and pat-dry the date tomatoes, then dice them and let them marinate in some extra virgin olive oil. Add some salt, pepper and some hand-chopped basil and thyme leaves.

• 3

  Put the date tomatoes in a blender and blend them with a drizzle of extra virgin olive oil and a pinch of salt. Then pour the mixture into a squeeze bottle.

• 4

  Add the toasted bread to the marinated tomato tartare and leave to rest for at least 5 minutes. Arrange the panzanella on the plate with the help of a spoon and a pastry cutter.

Food plating

Lay the burrata cream on top in a spiral-shaped manner using the squeeze bottle. Sprinkle some toasted puffed spelt, drizzle with extra virgin olive oil and decorate with a basil leaf.