Doesn't it look like a pretty and elegant appetizer? Itâ€™s a tasty dish you have to try!
6 Scallop Shells
Semi-dry Cherry Tomatoes
Bottarga (Tuna or Mullet Eggs)
Extra Virgin Olive Oil
First, take the burrata and carve the soft dough bag, (you will see the filling come out, which consists of cream and mozzarella called â€˜stracciatellaâ€™).
Cut the burrata into small pieces, prepare the scallop shells on a serving plate, and arrange the burrata into pieces distributed equally between the various shells. Now add salt, a cherry tomato on each shell, a basil leaf, and a drizzle of extra virgin olive oil for each shell.
Then grate over the bottarga and decorate with toothpicks.
Your appetizer is ready!