Antipasto with burrata cheese

Burrata and raw prosciutto are a fresh and light dish, quick to prepare but still of great effect. Burrata is an Apulian dairy product native to the Murge around Andria. Externally it looks like a spun paste mozzarella, but then when you go to cut it, you discover inside a cream of cream and pieces of frayed mozzarella, with a fresh and delicate flavor. These characteristics make it suitable for pairing with many other foods, especially fresh vegetables or cold cuts, such as raw prosciutto cut into slices. An appetizer or single dish dedicated to those who love to experiment, but with the right balance.

Ingredients

4 Burratine of 100 or 250g

250 gr of raw prosciutto (preferably from Parma)

Rocket or Salad to taste

grape tomatoes to taste

olives to taste

shaved Parmesan to taste

Preparation

Get yourself a nice tray or nice presentation plate, if you want to prepare single portions already. Arrange the slices of prosciutto on the tray or on the plates, leaving them a little curled, and not spread, to give a volume effect to the plate. In the center of the tray or in the center of the plate arrange the burratine. Garnish with a few leaves of rocket or salad, tomatoes, olives and Parmesan. Accompany it with breadsticks or simple croutons.