Burrata with confit cherry tomatoes and basil spelt

Ingredients

For 1 serving

• Burrata80 g
• Farro60 g
• Cherry tomatoes200 g
• Basil5 g
• Dried oreganoto taste
• Extra virgin olive oil1 teaspoon
• Saltto taste

Contains: gluten, lactose,

In season: June – September

Method

1. Bring a pan of water to the boil, salt it and cook the farro over medium heat for 25–30 minutes, until tender but still pleasantly al dente; drain.
2. Meanwhile wash the cherry tomatoes and halve them. Take the burrata out of the fridge, as it is creamier at room temperature.
3. Put the tomatoes in a pan with the extra virgin olive oil, oregano and a pinch of salt, cover and cook over low heat for 15 minutes, until soft, wrinkled and sweet.
4. Toss the warm farro with the tomatoes and their juices and with the washed basil, torn by hand.
5. Spoon the farro onto the plate, set the burrata in the centre and serve straight away.