Burrata & Prosciutto – Freshness and Elegance
Discover a recipe that combines simplicity and refinement: a revisited Italian pinsa with creamy burrata and prosciutto crudo. Perfect for impressing your guests without spending hours in the kitchen, this creation combines crispy, sweet, and salty textures in perfect harmony. Preparation is quick (20 minutes) and cooking is express (6 to 8 minutes). The key to success: pre-baking the dough for a crispy base, roasted cherry tomatoes that add a sweet touch, and burrata added at the end to preserve its creamy center. The prosciutto and arugula bring the salty and fresh note. Serve immediately for an optimal tasting experience. By following these simple steps, you will get a dish as beautiful as it is delicious, perfect for a chic appetizer or a light dinner. The balance of flavors and ease of preparation make this a recipe to repeat without moderation.
Double Compartment 9L Air Fryer – 8-in-1
€69.99
Pros:
- Two independent baskets for simultaneous cooking
- Smart Finish technology for synchronized cooking end time
- Intuitive touchscreen with automatic programs
Con:
- Takes up more countertop space
- 1
Preheat the oven with a baking sheet or pizza stone at 270-290°C for 40 min.
- 2
Stretch the pinsa dough on a floured surface, give it an oval or rectangular shape. Transfer to parchment paper or the hot sheet. Par-bake for 3-4 min until lightly golden.
- 3
Remove the pinsa, spread the halved cherry tomatoes and a drizzle of olive oil. Return to oven for 2-3 min to lightly roast the tomatoes.
- 4
Take out the pinsa, place the burrata in the center and let it rest for 20-30 seconds to start melting.
- 5
Tear the prosciutto into pieces, arrange over the burrata. Add arugula, lemon zest, salt, pepper and a drizzle of olive oil. Cut into portions and serve immediately.
- Add the burrata at the last moment to keep its creamy center. You can replace prosciutto with Parma ham or speck. Add parmesan shavings for more flavor. Always par-bake the dough for a crispy base.
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