FROM FRANCISCO NERI
CHEF | CANTORO TRATTORIA
Ingredients
SERVINGS: 4 Serving(s)
- 1 pound heirloom tomatoes (small ones halved, larger ones cut into bite-size pieces)
- 2 tablespoons cinnamon vinaigrette:
- ¼ cup white wine vinegar
- 1 teaspoon minced shallot
- ½ teaspoon salt
- Pinch of black pepper
- ½ teaspoon ground cinnamon
- ½ cup extra virgin olive oil
- 1 teaspoon chopped thyme
- 6 ounces stracciatella or burrata torn into 1-inch pieces
- Maldon sea salt and fresh cracked black pepper
- Pinch lime zest
- 1 tablespoon lime juice
- Bottarga (optional)
- 4–6 basil leaves
- 1½ teaspoons puffed (wild) rice
Preparation
METHOD:
In a small saucepot, heat neutral oil to around 375° and carefully place rice in oil until puffed and it floats to top of pot; strain oil and season rice with pinch of salt. Set aside. In a bowl, toss the tomatoes in the vinaigrette, lime zest and lime juice. Arrange the tomatoes in a single layer on a plate or platter. Spoon stracciatella or burrata among the tomatoes, then evenly top the salad with the puffed rice and season with salt and pepper. (Microplane bottarga to evenly cover tomatoes.) Place torn basil leaves over top and serve.
This recipe can also be made as a carpaccio. Just slice tomatoes thinly and place on plate.
