Burrata Festival 2025: Gabriele Di Landri's Burrata with Bagna Cauda, Crispy Capers, Bread Crumbs Wakame

INREDIENTS:

- 4 x That’s Amore Burrata 120g

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Bagna Cauda

- 500g peeled garlic

- 300g brown anchovies

- EVO

- 500g bread

- EVO

- 100g capers

- Sunflower Oil to deep fry

- 50g Wakame

- Salt

- Pepper

- Sherry Vinegar

- EVO

METHOD:

- In a pot put garlic and anchovies and cover with evo. Simmer slowly (confit) until the garlic is soft and brownish

- Strain the excess oil and start to blitz with a stick blender until smooth, adding the evo back as required

- Using some good quality old bread blitz it and toast in a pan with evo until golden and crispy

- Strain the capers and deep  fry in sunflower oil (180C) until they sprout out (looking like little flower) and they are crispy

- Blitz the wakame until a fine dust

- On a plate, place Bagna Cauda on the bottom, burrata on top, add evo + sherry vinegar, salt + pepper

- Cover it with some golden bread crumb + crispy capers

- Dust it all in Wakame