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Burrata Cheese Heritage Tomato

Claudio Uccello, Italian Executive Chef at Fumo Restaurant in Groenkloof Pretoria uses Morgenster’s Monte Marcello and Lemon Enhanced extra virgin olive oils for this delectable dish. This is the fourth in our series of 11 recipes from top chefs who use Morgenster’s extra virgin olive oils and olive products.

• 200 g heritage tomatoes
• 30 g sugar
• Salt and black pepper seasoning to taste
• Sprig of fresh thyme
• 200 ml Morgenster Monte Marcello extra virgin olive oil  
• 1 fennel bulb
• 100 g fresh rocket
• 100 ml Morgenster Lemon Enhanced extra virgin olive oil
• 1 (80 g) round Burrata cheese
• Sprig of fresh basil

Place the heirloom tomatoes in a tray, season with salt, sugar and black pepper. Add the chopped fresh thyme and Monte Marcello oil. Let it rest for 10 minutes.
Crush the marinated tomatoes with your hands and keep in a bowl with its own juice.
Cut the fennel bulb into thin slices and place into another bowl with the fresh rocket. Dress with salt, pepper and Morgenster Lemon Enhanced olive oil.
On a serving plate create a bed with your salad. Place the Burrata cheese on the salad, then add the marinated heritage tomatoes on top of the Burrata. Drizzle with Monte Marcello extra virgin olive oil and top with the sprig of fresh basil.
Buon appetito!

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