Giant Sweet Green Olives are born in Chalkidiki, a Greek peninsula near Thessaloniki, formed by three strips of land that stretch into the Aegean Sea. The olive tree has been a very important reference point for at least two centuries both for economic life and for the cultural traditions of the inhabitants of this area. They are olives characterized by a large fruit, with a fleshy and crunchy pulp and a delicately fruity aroma.
After peeling and washing the Perline aubergines (variety of Lazio), fry them in extra virgin olive oil.
Lay the fried aubergines on a tray with straw paper for food, salt to taste.
Put the red fruits in a small saucepan, after having washed them, add the sugar and balsamic vinegar, bring to the boil until the desired density is reached, blend everything to obtain a smooth sweet and sour sauce.
Wash and cut the Piccadilly tomatoes into two parts, season with salt and oil. Take the Burrata cheese and put it in a container and cut into strips with a knife.
Place the Burrata on a serving dish as the first ingredient, place the other ingredients on top, decorate with a sprig of basil and some drops of sweet and sour sauce to taste, with a drizzle of extra virgin olive oil.
