Italian cuisine is incomplete without its array of exciting appetisers. Every region in Italy prepares different types of appetisers by using region-specific ingredients. A small bite of such tiny yet scrumptious delicacies will unlock your appetite for eating.
Riverside, an Italian restaurant by the River Sal at The St. Regis Goa Resort, serves a plethora of innovative Italian dishes by Chef De Cuisine Vetri Selvan. According to Selvan, the inspiration behind the Burratina salad was to come up with a tasty, light dish that would accentuate the distinctive and creamy texture of the cheese. The salad is flavoured and visually contrasted with the use of tomatoes and herbs, making it the ideal appetiser.
Serve: 1
Cooking time: 30 min
Ingredients
Burratina – 80 gm
Tomato tartare
Diced tomato – 50 gm
Gherkins – 10 gm
Shallots – 10 gm
Parmesan cheese – 5 gm
Dijon mustard – 5 gm
Capers – 5
Extra virgin Olive oil – 10 ml
Garnish
Touile – 1 no
Basil – 5 gm
Balsamic glaze – 10 gm
Method:
For the tomato tartare, dice the capers, gherkins, shallots, tomato and parsley and place them in a bowl. Add tomato ketchup, parmesan cheese, olive oil and mustard on top and stir everything together. Adjust the seasoning.
Plating the tartare: Place the round mould in the centre of the plate, press the tomato tartare mixture into a round mould. Create a small well on top of each tartare and top with Burratina cheese. Garnish it with touile, basil and balsamic glaze.
