Black pearls with stracciatella cheese, tomato powder and zucchini


300 g Black pearls

200 g stracciatella di burrata

10 cherry tomatoes

100 g tomato peels

100 g zucchini


Place the dried tomato skins on a baking sheet with baking paper and dry in a 90°C oven for 2 hours. Blend the burrata stracciatella with a food processor and strain until smooth. Wash, cut zucchini into thin slices and saute in a skillet over moderate heat for 10 minutes. Once the peels are dry place them inside a blender and chop finely. Cook the Black Pearls in salted water for 2 to 3 minutes. Create a circle of stracciatella on the plate and arrange the Black Pearls neatly on top. Complete the dish with a few thinly sliced tomatoes, sliced zucchini, and tomato powder.

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