Burrata & Prosciutto with Walnut Pesto
Pesto and a touch of quality olive oil add depth to this already flavorful dish
The sweetness of a ripe tomato paired with rich burrata and cured ham provides a harmony of flavors on the palette.
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.
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
Pour vinegar, water, sugar, peppercorns and thyme into a small sauce pot. Bring to a boil.
Once boiling add the shallots. Turn off the heat and let them sit for 20 minutes at room temperature.
Place the onions and liquid in a jar and refrigerate uncovered. Cover once completely cool. They will keep for 2 – 3 months!
Gather your ingredients for the Walnut Pesto:
- A blender
- 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
Fill a small sauce pot with 2 quarts of water and bring to a boil.
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.
Put walnuts in the blender and pulse for 5 seconds. Add the leaves, salt, pepper, and olive oil slowly until emuslified.
Add parmigiano and puree for 20 seconds. Refrigerate right away. That’s it! Not every Italian recipe needs garlic! (I know; shocking, right?)
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!