Executive Sous Chef Digirolamo of Hyatt Regency hails from the Perugia region of Italy, an area known for its noble wines and excellent food. He is well versed in the nuances of Italian cuisine and is responsible for adding a touch of Tuscan-Umbrian cuisine to the menu by adding a selection of dishes exclusive to his region.
Burrata tiepida con pinoli aglio arrosto e basilico
(Warm burrata with roast garlic, basil and tomatoes) – for 5 guests
1kg fresh burrata cheese
50 gm garlic (pealed and oven backed)
50 gm pine nuts(toasted)
1 bunch fresh basil
2 soup spoon olive oil
1 kg fresh tomato (diced)
1 tea spoon dry origano
1. Stuff the burrata with a mixture of basil, pine nuts, roasted garlic, and origano.
2. Make a light sauce with the tomato tossed in garlic with salt and pepper.
3. Place the light tomato sauce in a oven prove plate and on top the stuffed burrata, add the olive oil and place in the oven for a couple of minute , just to reach the temperature of 45c.
4. Serve the burrata with toasted bread.