Red rice and cereals

with buffalo and roasted cherry tomatoes

Red tomatoes and buffalo mozzarella, two of our land’s most beloved products, come together to shape a dish with a Mediterranean aroma and unsurpassed taste.

400 g Cereal mix (brown rice, spelt, barley, wheat, oats and Ellebi red brown rice)
Fresh oregano to taste.
20 g Extra virgin olive oil
50 g Walnut kernels
500 g Cherry tomatoes in clusters
200 g buffalo mozzarella (with 50 g of preserving liquid)
Fine salt and black pepper to taste.

Wash the tomatoes while keeping the bunch intact, dry them and lay them on a baking sheet lined with baking paper and season them with olive oil, dried oregano, salt and pepper. Roast the tomatoes in a ventilated oven preheated to 200° for 15 minutes. In the meantime, take care of the cereal and rice mix: bring a saucepan filled with salted water to a boil, pour in the cereal and bring it to a simmer. Meanwhile, drain 200 g of mozzarella cheese, taking care to retain 50 g of the preserving liquid, and cut it into cubes. Heat the liquid in a small saucepan and pour the mozzarella cubes into the bowl of a blender. Blend the mozzarella cheese by adding the hot preserving liquid in two batches; once the mixture is smooth, add the olive oil. Stop the mixer and keep the buffalo cream aside. In the meantime, both the cereal and roasted tomatoes will have finished cooking; let them cool completely. Chop the walnuts and fresh oregano with a knife. To compose the dish: lay the cherry tomatoes, burrata cream cheese and cereal. Season the rice with a few spoonfuls of burrata cream, the cherry tomato cooking juices, salt, pepper, and garnish with chopped walnuts with oregano.