Smoked burrata with tomatoes and pesto, this is Guillaume de Caen’s recipe

Smoked burrata with seasonal tomatoes and pesto: this is the recipe of Guillaume de Caen (Calvados). (© The Sunday Photographer)

In collaboration with Côté Caen (Calvados), Liberty regularly offers you a simple and effective recipe, carried out by the Sunday Photographer. This June 27, 2021, he invites you to concoct a tasty smoked burrata with seasonal tomatoes and pesto.

Who says summer, says return of one of our favorite fruits. For the occasion, I went to visit our neighborhood merchants, to find good tomatoes and what to make a pesto as we like. Not to mention a little novelty from Fromagerie Conquérant on rue Guillaume: a smoked burrata. Andiamo friends!

Guillaume SavaryThe Sunday Photographer

Ingredients

For our delicious pesto, you need: a nice bouquet of basil, olive oil, grated Parmesan, pine nuts, lemon juice, a clove of garlic, salt and freshly ground pepper.

Then, for the rest of our recipe: tomatoes, a smoked burrata and fleur de sel.

Preparation

Let’s start with the pesto. Rinse your basil well in cool water. Then head for the blender with our pine nuts, our Parmesan, our garlic, a squeeze of lemon juice, a few ice cubes, then gradually add the olive oil until you get a dough that is not too liquid.

Next, our tomatoes. Just rinse them and cut them into quarters, and voila!

Dressage

Place the pesto at the bottom of the plate, then place your burrata in the center, and finally the tomato quarters of different colors. Each one develops a different taste, you will see. A drizzle of olive oil, fleur de sel, a turn of pepper and at the table. Simple, isn’t it?

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