To prepare the Sauce, roast tomatoes with garlic, a handful of basil leaves, salt and pepper at 375°F for about 30 minutes. Remove from oven and cool slightly. Place in blender with one gram xanthan gum and blend until smooth. Set aside and keep warm.

To prepare the Tortino, cut the eggplants in half and score the cut surfaces with a sharp knife. Rub cut surfaces with olive oil and season with salt and pepper. Roast cut side up at 375°F for about 45 minutes. Remove from oven and cool slightly. Remove the eggplant skins. Place eggplant pulp in a blender with remaining two grams xanthan gum, egg, Dry Jack cheese and another handful of basil leaves. Blend until smooth and adjust seasoning if necessary. Bake Tortino in baking pan at 375°F for 10 minutes.

To prepare Burrata Spuma, combine burrata, cream, gelatin and milk in a blender and blend until smooth. Pass mixture through a sieve. Pour mixture into a whipping siphon with CO2
cartridge.

To prepare Garnishes, toast and crumble breadcrumbs. Fry basil leaves in oil. Drain on paper towels. Spread mezzo secco in small flat discs on baking sheet lined with a silicone baking mat and bake at 350°F until golden brown, about four to five minutes. Cool slightly then remove from baking sheet and set aside.

To serve, cut Tortino into four pieces and plate each at the center of a serving plate. Cover with Sauce. Make Burrata Spuma cuffs next to the cake using the siphon bottle. Garnish with bread crumbs, fried basil leaves and mezzo secco crisps.

PER ORDER: Makes 4 servings.

*If Campari tomatoes are not available use cherry or Roma tomatoes.