- 2 broccoli heads
- 1 cuore di bue tomatoes
- 200 gr baby calamari
- 1 clove of garlic, unpeeled
- Extra virgin olive oil
- 200 gr burrata cheese
- Mint Food Fragrances
Prepare the broccoli by removing the stalks and keeping the twelve best florets.
Blanch the florets in boiling salted water for 2 minutes. This will be used to dress the dish. Cook the rest of the broccoli in the same water until well cooked but still green.
Just liquidise with salt and pepper and add 4 sprays of Mint Food Fragrance which will lend it a fresh, balsamic flavour without needing any further seasoning. The bright green colour will also be a strong reminder of the colour of both broccoli and mint.
Cut the tomato into four parts and remove the seeds, keeping them for use in this dish. Keep the rest of the tomato for other dishes.
Cut up the burrata cheese. Clean the baby calamari and briefly pan fry with a drizzle of oil and the unpeeled garlic. Salt and pepper.
Place the cream of broccoli and mint in a pool on the plate and carefully and tidily arrange tomato, burrata cheese, baby calamari and broccoli florets on top of the purée. Finish with a drizzle of extra virgin olive oil and 3 sprays of Mint Food Fragrance.