布拉塔奶酪配帕玛火腿
开胃菜10 分钟4 份简单关于此食谱
一道令人惊艳的意大利开胃菜，几分钟就能上桌——奶油状、蓬松如云的布拉塔奶酪与丝滑的帕玛火腿相伴，淋上优质橄榄油，撒上新鲜罗勒，再来一点黑胡椒。无需烹饪，只需用心对待精选食材。完美作为前菜、清淡午餐或招待客人的优雅开胃菜。
步骤说明
- 1
Remove the Burrata from the refrigerator 20–30 minutes before serving. This is the single most important step — cold Burrata is firm and bland; room-temperature Burrata is luscious and creamy. Keep it in its liquid until you're ready to plate.
- 2
If using Cherry Tomatoes, halve them and season lightly with a pinch of Flaky Sea Salt. Let them sit while you prep everything else — this draws out their juices and deepens their flavor.
- 3
Arrange the Prosciutto Di Parma slices on a large serving platter or individual plates. Drape them loosely and naturally — don't fold them flat. The ruffled folds look beautiful and give the dish texture.
- 4
Gently lift each Burrata ball from its liquid using a Slotted Spoon and pat lightly dry with a paper towel. Place one Burrata per plate (or all four on the shared platter) nestled among the Prosciutto Di Parma. If you like, use a Knife to cut a shallow cross in the top of each Burrata — it will open up beautifully as people serve themselves.
- 5
Scatter the Cherry Tomatoes (if using) and torn Basil leaves around the Burrata and Prosciutto Di Parma. Add a little Lemon zest over the Burrata if desired for brightness.
- 6
Drizzle the Extra-Virgin Olive Oil generously over everything — especially over the Burrata. If using Balsamic Vinegar or glaze, drizzle it in thin ribbons across the plate for a sweet-acidic contrast.
- 7
Finish with a generous pinch of Flaky Sea Salt and freshly cracked Black Pepper. Serve immediately with toasted or grilled Crusty Bread on the side for scooping up the creamy interior.
