Burrata di Andria PGI with friggitelli compote and cherry tomatoes

Wash and clean the tomatoes. Immerse them in boiling water for a few seconds, then drain and let them cool in ice water. Remove the skin and keep them aside.

Cut the friggitelli lengthwise, remove all the seeds and cut them into strips. Peel the onion and sauté it in a non-stick pan with some oil.

In the meantime, in another saucepan, toast the mustard seeds until they start to crackle. At this point add them to the onion and blend everything with vinegar and white wine. Add the sugar and add the peppers. Cook for 10 minutes. Finally add the cherry tomatoes, cover the pan with a lid and cook for another 5 minutes, stirring gently from time to time. Add a few leaves of fresh basil, turn off and let cool.

When the friggitelli compote is very cold, serve it in individual jars and place it on a burratina for each diner. Sprinkle with a drizzle of raw extra virgin olive oil and serve.