A gourmet burrata recipe with truffle, arugula, pear and almonds.
1 tablespoon of truffle pesto...
Olive oil flavoured with black truffles
Olive oil the classic ORGANIC
6 small burratas
1 bag of slivered almonds
50 grams of arugula.
Brown the almonds dry in a non-stick frying pan.
Put the arugula (leave a few whole leaves for decoration) in a blender with 2 tablespoons of olive oil, 1 tablespoon of truffle pesto and 3 tablespoons of water and mix.
Wash, dry and cut the pear into thin slices. Lemonize them lightly so that they do not blacken.
Place the burratas on six small plates, opening them slightly in the center, spread a few slices of pear, arugula/truffle pesto, sprinkle with toasted almonds and arrange the arugula leaves.
Sprinkle with a few drops of truffle oil, sprinkle with cracked pepper and serve immediately.