Summer all year long
I believe you know that feeling when you want that sweet summer tomato with burrata in winter or spring. I have had it. The closer it comes to summer, the more I want it, but those spring tomatoes – even the ones from far, far away are not the same as summer produce. Before I tried Datterini tomatoes (I had to photograph them), I never thought I would eat canned tomatoes with burrata and be happy. Nope. But this was the case. I call these the Rolls-Royce of preserved tomatoes. They are sweet, they are juicy, they are almost like fresh. And absolutely fantastic with burrata, pistachios, smoked salt, and oil.
350 g pacchetella di datterino rosso e giallo*
2 buffalo mozzarella balls, torn in big pieces
30 g pistachios, roughly chopped
10 ml extra virgin olive oil
small handful of small basil leaves
smoked sea salt to taste
black pepper to taste
Take the tomatoes carefully out of the jar and arrange on a plate. Add mozzarella pieces, sprinkle pistachios, salt, drizzle olive oil and top with some black pepper and basil leaves. Serve.
Recipe and pictures: Signe Meirane
Camera: Sony Alpha 7s