SMOKED PUGLIAN BURRATA WITH YELLOW PIENNOLO TOMATO GAZPACHO, BY GIOVANNA EUSEBI OF EUSEBI DELI IN GLASGOW

This variety is a protected tomato from the Vesuvian area of Italy and has a delicious well-rounded flavour. The sweetness marries perfectly with the gentle smokiness and richness of the cheese. The Puglian burrata is naturally smoked and it has no chemical aftertaste like mass manufactured cheese. This dish is perfect for a summer dinner party to enjoy with family and friends, as it’s easy to prepare and a real celebration of seasonal ingredients. Eusebi’s is an award-winning restaurant and deli in Glasgow’s west end.

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SERVES 4 INGREDIENTS

4 smoked burrata

For gazpacho:

200gm of Piennolo or sweet yellow cherry tomatoes 1/3 cucumber, peeled 1/2 yellow pepper

Zest and juice of 1 orange 1 banana shallot

50ml olive oil

Dash of white wine vinegar

Micro basil leaves

Sea salt and black pepper

METHOD

1. Take the burrata out of the fridge 30 minutes before serving.

2. Blitz the gazpacho ingredients in a blender. Chill and set aside.

3. Spoon the gazpacho into a shallow bowl.

4. Tear the burrata and place in the centre of the plate.

5. Garnish with micro basil leaves and a drizzle of olive oil.

6. Finish with a pinch of sea salt and freshly cracked black pepper.