Name: Baked Burrata with Tomato, Nduja & Pangritata
Total time: 30 min
Yield: 2 personnes
Ingredients: Tomato sauce; 50 g olive oil; 1 onion, finely chopped; 1 garlic clove, minced; 50 g nduja; 400 g tinned tomatoes (chopped or plum); salt & pepper; Pangritata; 50 g panko breadcrumbs; 25 g neutral oil; 1 garlic clove, crushed; 1 rosemary sprig; salt & pepper; To assemble; 1 whole Galbani burrata; lemon thyme – small handful; 200 g tomato sauce; 30 g pangritata

30 minutes

Difficulty

Ingredients

For how many guests?
Easily adjust the quantities.

Tomato sauce
50 g olive oil
1 onion, finely chopped
1 garlic clove, minced
50 g nduja
400 g tinned tomatoes (chopped or plum)
salt & pepper
Pangritata
50 g panko breadcrumbs
25 g neutral oil
1 garlic clove, crushed
1 rosemary sprig
salt & pepper
To assemble
1 whole Galbani burrata
lemon thyme – small handful
200 g tomato sauce
30 g pangritata

Preparation

Tomato sauce: sauté onion in oil until soft. Add garlic, then nduja and cook until melted. Stir in tomatoes and simmer for 15 mins. Season.

Pangritata: toast breadcrumbs with oil, garlic & rosemary until golden. Season and set aside.

Bake: preheat oven to 180°C. Spoon tomato sauce into a small baking dish, nestle whole Galbani burrata on top, scatter thyme, and bake for 10 mins.

Finish & serve: sprinkle pangritata over hot burrata. Scoop up with crusty bread or devour with a spoon.

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