Burratta Prosciutto

Burrata & Prosciutto with Walnut Pesto

Pesto and a touch of quality olive oil add depth to this already flavorful dish

Antipasti

Serves 2
Preparation Time 20 mins
Total Time 30 mins
difficulty Easy
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What you Need:

  • 2 oz prosciutto di parma (or San Daniele)

  • 4 oz Imported or local burrata cheese

  • 1 heirloom tomato

  • 1 tbsp extra virgin olive oil

  • salt and pepper to taste

  • ½ oz pickled shallots

    • 2 shallots – julienned
    • 4 oz white balsamic vinegar
    • 2 oz water
    • 1 tsp sugar
    • a few whole black peppercorns
    • 1 sprig of fresh thyme

  • 2 oz walnut pesto

    • A blender
    • Ice
    • ½ lb fresh basil ( leaves only)
    • ¼ cup chopped walnuts
    • ½ cup parmigiano reggiano or pecorino romano
    • 3/4 cup good quality olive oil
    • Salt and pepper to taste

The sweetness of a ripe tomato paired with rich burrata and cured ham provides a harmony of flavors on the palette.

Method

Step One

Slice tomato in wedges and place in a small bowl. Season with salt and pepper. Pour in half the olive oil. Mix carefully with a spoon and let sit for 20 minutes. Reserve all juices and oils in bowl. Spoon the pesto at the center of the plate.

Step Two

Gather your ingredients for the Pickled Shallots:

  • 2 shallots – julienned
  • 4 oz white balsamic vinegar
  • 2 oz water
  • 1 tsp sugar
  • a few whole black peppercorns
  • 1 sprig of fresh thyme

Step Three

Pour vinegar, water, sugar, peppercorns and thyme into a small sauce pot. Bring to a boil.

Step Four

Once boiling add the shallots. Turn off the heat and let them sit for 20 minutes at room temperature.

Step Five

Place the onions and liquid in a jar and refrigerate uncovered. Cover once completely cool. They will keep for 2 – 3 months!

Step Six

Gather your ingredients for the Walnut Pesto:

  • A blender
  • Ice
  • ½ lb fresh basil (leaves only)
  • ¼ cup chopped walnuts
  • ½ cup parmigiano reggiano or pecorino romano
  • 3/4 cup good quality olive oil (Boparai Farms Frantoio is a regional favorite)
  • Salt and pepper to taste

Step Seven

Fill a small sauce pot with 2 quarts of water and bring to a boil.

Step Eight

Boil basil for 15 seconds and then shock them in ice water. Once cool, pat them dry and set aside. Doing this will prevent your pesto from turning dark fast.

Step Nine

Put walnuts in the blender and pulse for 5 seconds. Add the leaves, salt, pepper, and olive oil slowly until emuslified.

Step Ten

Add parmigiano and puree for 20 seconds. Refrigerate right away. That’s it! Not every Italian recipe needs garlic! (I know; shocking, right?)

Plating Suggestion

Position tomatoes around the outer edge of the pesto.
Lay prosciutto across the tomatoes.
Place burrata in the center atop the pesto. Drizzle EVOO and sea salt the top of the burrata.
Add onions in between the tomatoes. Spoon the marinade on top of the cheese and around the plate. Serve immediately!