3 x 125 g Buffalo Burrata
100g Campania Buffalo Coarse-Grained Salami (or your favourite Campania Buffalo cold cut)
3 "Sugna e Pepe" taralli
100g EVO Oil
80g Grana Padano, grated
Salt, as needed
Pepper, as needed
Boil and peel the potatoes, then mash them.
Add the grated Grana Padano, Campania Buffalo Coarse-Grained Salami (or your favourite Campania Buffalo cold cut) and one of the Buffalo Burrata to the mash.
Then add salt and pepper and mix.
After obtaining a smooth mixture, arrange everything inside small 100g baking moulds.
Bake in the oven at 200°C for 14 minutes.
Cut the other two Buffalo Burrata into pieces and blend with an immersion blender to obtain a velvety fondue.
Add some of the burrata water, if needed.
Once ready, serve the terrine over the warm fondue and garnish with crumbled taralli.