280 gr of semolina rice
1 jar of Cherry Tomatoes
100 gr of Pesto
100 gr of burrata
100 gr of extra Parmesan cheese
160 gr of Tuna
120 gr of green and black olives Olio Evo Bio
Lemon, Salt and Pepper.
Blend the inside of the burrata by adding olive oil, salt and pepper, pass through a sieve and fill a bottle for the final garnish;
Stone the olives, cut them into cubes and set them aside. Blend a roccocò.
In a pan with a drizzle of oil, add the semolina rice and toast it for a few minutes, then start cooking with the addition of broth alternating with the tomato sauce passed through a vegetable mill. When cooked, stir in oil, parmesan, basil, a perception of lemon peel and season with salt and pepper.
Arrange on a flat plate, sprinkle the smoothie roccocò and garnish with the tuna belly and then add the olives, burrata spikes, pesto spikes in sequence, Garnish with fresh aromatic herbs.