Funghi

Sicilian anchovies, Calabrian chiles, fresh oregano, mozzarella, grana padano

Acciughe

Tomato Burrata Salad

Clean the cremini mushrooms with a damp cloth to remove any dirt. Trim the stems if necessary and cut larger mushrooms in half to ensure even cooking.

Prepare the mushrooms

Preheat your oven to 200°C (400°F) to ensure it is hot enough for roasting.

Preheat the oven

In a large bowl, combine the cleaned mushrooms with olive oil, minced garlic, salt, black pepper, and fresh thyme. Toss well to ensure that all mushrooms are evenly coated.

Mix ingredients

Spread the seasoned mushrooms evenly on a baking sheet lined with parchment paper. Make sure they are in a single layer to promote even roasting.

Roast the mushrooms

Place the baking sheet in the preheated oven and roast the mushrooms for about 20-25 minutes, or until they are golden brown and tender. Stir halfway through to ensure even cooking.

Bake in the oven

Once roasted, remove the mushrooms from the oven, let them cool slightly, and serve warm as a delicious side dish or topping.

Serve

Cremini mushrooms

Fresh thyme

Olive oil

Garlic cloves

Salt

Black pepper

Rinse the Sicilian anchovies under cold running water to remove any salt. Pat them dry with paper towels.

Prepare the Anchovies

Remove the stems and seeds from the Calabrian chiles, then finely chop them. Use gloves if desired, as they can be quite spicy.

Chop the Chiles

Take the fresh oregano leaves and chop them coarsely. This will enhance the flavor when mixed with the other ingredients.

Prepare the Oregano

Slice the mozzarella cheese into thin rounds and grate the Grana Padano cheese.

Prepare the Cheese

In a large baking dish, layer the anchovies, followed by the chopped Calabrian chiles, fresh oregano, slices of mozzarella, and finally sprinkle the grated Grana Padano cheese on top.

Assemble the Dish

Preheat the oven to 180°C (350°F). Place the assembled dish in the oven and bake for about 20 minutes, or until the cheese is bubbly and golden.

Bake the Dish

Once baked, remove the dish from the oven and let it cool for a few minutes before serving. This dish can be enjoyed warm or at room temperature.

Sicilian anchovies

Calabrian chiles

Fresh oregano

Mozzarella cheese

Grana Padano cheese

Start by washing the ripe tomatoes under cold water. Pat them dry with a clean towel.

Prepare the Tomatoes

Cut the tomatoes into thick slices or wedges depending on your preference. Arrange them on a large serving plate.

Slice the Tomatoes

Gently open the burrata cheese, keeping the outer layer intact. Tear it into smaller pieces and place them on top of the sliced tomatoes.

Prepare the Burrata

Wash the fresh basil leaves and pat them dry. Scatter the basil leaves over the salad, evenly distributing them.

Add Fresh Basil

Drizzle the extra virgin olive oil and balsamic vinegar generously over the salad to enhance the flavors.

Drizzle with Olive Oil and Balsamic Vinegar

Sprinkle the salt and black pepper over the salad. Adjust the seasoning according to your taste preferences.

Season the Salad

Serve the Tomato Burrata Salad immediately while the ingredients are fresh and flavorful. Enjoy!