There burrata it consists of a "bag" of spun pasta (the same that we find in mozzarella) which contains the so-called stracciatella, strands of pasta filata mixed with cream.

In the kitchen it can enrich savory pies, summer and velvety soups. If it is used in recipes that require cooking, care must be taken to combine the burrata only at the last or in any case for a short time, in order to maintain all its creaminess.

1) Arrange the flour in a fountain and put the cold butter into small pieces, the beaten egg with a spoonful of water, the leaves of the thyme, salt and pepper: knead until a homogeneous mixture is obtained, then add the sesame seeds. Form a ball, flatten it a bit, wrap it with plastic wrap and let it rest in the fridge for 1 hour.

2) Rinse i pepperoni, place them on a plate and cook them under the grill for 20 minutes, turning them several times. Close them in a paper bag for 10 minutes, then peel them and cut them into strips.

3) Roll out the dough with a rolling pin and cover a greased and floured cake tin of 24 cm in diameter. Cover with parchment paper, fill with dry beans and bake in a hot oven at 180 ° for 20 minutes.

4) Clean the Sardinian depriving them of their heads and bones and rinse them. Remove the beans and the paper from the pasta shell, fill with the burrata into small pieces and cover with peppers and sardines arranged in a radial pattern.

5) Salt, pepper, season with a drizzle of oil and bake in a hot oven at 200 ° for 10-15 minutes. Finish with oregano leaves.