Prosciutto, arugula and burrata salad

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.

I first tried this salad at a restaurant I used to frequent when I lived in Montreal… this being the sole reason for the aforementioned frequenting. I was there with a girlfriend, and this salad was an off-menu special that we glommed onto immediately. We were so blown away by this the first time we had it that we requested it every. single. time, thereafter. To this day, I still send burrata selfies. No shame. Anyone who doubts there is a God need not look any further than the snow-white burrata ball that gleams before them.

Ingredients

For 4 people

4 Burratine of 100 or 250g

250 gr of raw prossciutto (preferably from Parma)

Rocket or Salad 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 plate, 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.