Think of a land close to the sea, pampered by the sun, sweet and generous. It is in such a place that Nocellara del Belice was born, in that green strip of land in the province of Trapani, a few kilometers from the sea, where the temples of Selinunte have protected it for more than 2600 years. It is an olive with a crunchy pulp that preserves the fragrance and scents of the earth on which it is born intact, making it sweet, delicate and full-bodied.
Clean and wash the vegetables, cut them into fancy pieces.
Take a saucepan with water, put on the heat and bring to the boil, add salt, add the vegetables according to their consistency until the water starts to boil again (varies depending on the vegetables), drain them well.
Serve by putting the Burrata cheese on the bottom, breaking it up with the help of a spoon and place the blanched vegetables on top with the tomatoes cut into slices, add the Green Nocellara del Belice Olives, a drizzle of extra virgin olive oil and a pinch of salt.
