CRAFTED TO BE SHARED

INGREDIENTS:

• 180g farfalle with tomato, Attica Madia
• 30g basil olive oil, Molino
• 10g Murray River Salt
• 80g fresh cherry tomatoes
• 60g basil pesto, D’amico
• 30g fresh basil
• La Drogheria pepper
• 30g Agrodolce Bianco white balsamic
• Gioiela basil burrata

INSTRUCTIONS:

In a pot of boiling water, add a little of the salt and cook the pasta for 10 minutes. Then strain and cool it well. Place the pasta in a bowl and add the basil olive oil, salt, pepper, and the white balsamic. Mix well and then add the cherry tomatoes (halved) and the finely chopped basil. Serve on a plate and place the whole burrata on top. In a small bowl, add the basil pesto and dilute it with a little basil olive oil. Finally, drizzle the pesto over the burrata and finish with coarse salt and cracked pepper.