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Corn cream, burrata and confit cherry tomatoes

ingredients

servings

4

Corn cob

2 unit

Burrata

1 unit

Cherry tomatoes

200 oz

Skimmed milk

300 fl oz

Fresh thyme

6 sprigs

White sugar

2 spoons

Salt

2 teaspoons

Pepper

a bit

Garlic

1 wedge

starters from Italy

Corn cream, burrata and confit cherry tomatoes

Corn cream, burrata and confit cherry tomatoes

vegetarian with lactose high in calcium source of C vitamins

ready in

2 hours

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Corn cream, burrata and confit cherry tomatoes

Excellent finger food if served with a spoon or small bowl

Corn cream, burrata and confit cherry tomatoes step 1

step 1

Boil the cobs in salted water. Shell the beans and put them in a pot. Cover with milk and season with salt and pepper. Put on the fire, it will be ready when it comes to a boil. Drain the corn and whisk. Add the milk until desired consistency. Filter

Corn cream, burrata and confit cherry tomatoes step 2

step 2

Put the cherry tomatoes in a pan with thyme, salt, sugar, garlic and cook at 150 ° for about 2 hours

Corn cream, burrata and confit cherry tomatoes step 3

step 3

Form finger food. Corn cream base, confit tomato and burrata. To serve

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