If you’re looking for recipes using burrata, you can’t go far wrong with this simple appetiser. It couldn’t be easier to make but looks très chic and tastes delightful. The creamy burrata is the star of the dish, but is balanced by the salty prosciutto and pistachios. It’s pretty as a picture and almost looks too good to eat. But who can resist burrata? Not me!
Although it’s Italian through and through, my inspiration comes from France. Minutes away from the Louvre in Paris, I discovered Les Fines Gueules. A cute Parisian restaurant, set on three levels, within a charming 17th-century block. I had the burrata with prosciutto di San Daniele on my first visit. It was so good I’ve been back for dinner every time I’ve returned to Paris since. And writing this now, I really want to go again!
Prosciutto, pistachios and fresh burrata Pugliese
Recipes using burrata don’t come much simpler than this. Within minutes you can whip up an impressive starter without breaking a sweat. It’s great when you’re entertaining and want to spend more time with your friends than in the kitchen. Or simply don’t want to spend that much time cooking. Or any time cooking.
A little while before you’re ready to eat, remove the burrata and prosciutto from the fridge. It tastes better once it has warmed up a little, so leave it on the side for at least 10 minutes to rest if you have the time.
Remove the burrata from the liquid it is floating in. I usually serve one per person, but you can share one ball of burrata between two for a lighter starter. But if you like burrata, where’s the fun in that?
Prepare burrata with prosciutto and pistachios
Place the burrata in the centre of a plate. Be careful not to damage or rip its skin or the creamy stracciatella will pour out all over the place. And like a can of worms, there’s no putting it back. Believe me, I’ve tried.
Next, drape 1-2 slices of the prosciutto di San Daniele over the burrata. This is the arty bit, so feel free to take your time with this. But not too much time. You still need to smash up the pistachios in a pestle and mortar and sprinkle them across the plate. Once you’ve done that, drizzle the olive oil over and serve straightaway.
An easy burrata recipe ready in under 15-minutes
- 2 balls of burrata
- 4 slices of prosciutto di San Daniele
- 2 tbsp salted pistachio nuts
- A drizzle of extra virgin olive oil
Remove the burrata and prosciutto from the fridge. Leave it on the side to rest for at least 10 minutes before you are ready to eat.
Remove the burrata from its liquid and place in the centre of a plate to serve. Partially cover with 1-2 slices of prosciutto.
Smash up the pistachios in a pestle and mortar and sprinkle over the burrata and prosciutto. Drizzle a little olive oil over the dish and serve straightaway.
If you like burrata recipes, check out my selection of Italian recipes. There are lots more delicious ideas using burrata Pugliese, Parma ham and prosciutto, inspired by restaurants in Italy and around the world.