Follow Chef Patron Francesco Mazzei recipe of Burrata di Andria with smoked aubergine and be sure to impress your guests without spending hours over a hot stove.
1kg aubergine black
50gr basil pesto
200gr carasau bread
50ml mosto cotto
Charcoal grill or oven roast the whole aubergines until they are soft, put them in a bowl and cover with cling film or a tight lid and let them cool completely.
Cut the aubergines in half and scoop all the pulp out. Place this into a sieve or a colander and leave to drain overnight in the fridge. Blend the aubergine adding some marjoram and adjusting with salt.
Heat the oven to 180°C, drizzle the carasau bread with olive oil and salt and toast it for a couple of minutes.
Place the Burrata in a serving dish, add the aubergine, season with the basil pesto, drops of mosto cotto and finish with pieces of toasted carasau bread.