Organic Buffalo Burrata with Fresh Figs and Prosciutto

Name: Organic Buffalo Burrata with Fresh Figs and Prosciutto
Prep time: 10 min
Total time: 10 min
Yield: 2 Portions
Cuisine: Italienische Küche
Ingredients: 125 g of Buffalo Burrata; 4 piece of Fresh Figs; 80 g of Prosciutto Crudo Ham; 50 g of Fresh Rocket Salad; 2 piece of Extra Virgin Olive Oil; 1 piece of Balsamic Glaze; 1 piece of Fine Sea Salt; 1 piece of Ground Black Pepper

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10 min

Quick

Knuspr-Küche

Ein wahrer Feinschmecker-Traum aus Italien: Cremige, handgezogene Bio-Büffel-Burrata trifft auf die feine Süße reifer, frischer Feigen und hauchdünnen, würzigen Prosciutto Crudo. Auf einem Bett aus knackig-würzigem Rucola angerichtet und mit feinstem Olivenöl extra nativ sowie edler Balsamico-Creme veredelt. Diese Vorspeise vereint süße, salzige und cremige Komponenten in absoluter Perfektion – ein echtes Highlight für besondere Genussmomente!

Preparation method

Thoroughly wash the fresh rocket, spin dry, and arrange it as a bed on a large serving platter or two plates.

Wash the fresh figs, pat dry, and make a deep crosswise cut from the top so they open up slightly like a flower. Arrange the fig blossoms decoratively on the bed of rocket. Loosely drape the paper-thin Prosciutto Crudo in rolls or waves in between.

Carefully remove the organic buffalo burrata from the tub, drain well, and place it in the center of the plate. Gently tear the burrata open with your hands or a knife so that the wonderfully creamy core of cream and mozzarella strands slightly oozes out.