Burrata means “buttered” in Italian. It’s that rich. What it really is, though, is fresh cheese at its best. At first glance, burrata resembles a ball of mozzarella. But upon further scrutiny, it’s clear that this round of cheese is softer, and indeed, when cut, has an interior that spills out, revealing soft, stringy curd and fresh cream. If you’re a lover of mozzarella, ricotta, or really anything that’s straight-up creamy, this cheese is so what you want
- 1 tablespoon unsalted butter
- 1/2 cup chopped prosciutto di San Daniele or Prosciutto di Parma
- 2 small heads radiccio, cut in quarters
- 2 cups hearts of romaine, coarsely torn
- 1 cup fresh or frozen peas (defrosted)
- 1 cup sugar snap snow peas, trimmed
- 1 cup arugula leaves, torn into pieces
- 1/2 to 1cup diced red pepper
- 2 tablespoons extra virgin olive oil plus extra for drizzling
- Juice of one large lemon
- 1/4 teaspoon salt
- 2 balls burrata cheese, drained of their whey
- Grinding black pepper
- In a small skillet, melt 1 teaspoon butter and add the prosciutto. Cook until crispy, then drain on paper towel and set aside.
- Place radiccio, romaine, peas, snow peas, red pepper,and arugula in a salad bowl. Combine the oil, lemon juice, and salt in a small bowl and whisk until well blended. Pour over salad and toss well.
- Divide salad among 4 salad plates. Cut each burrata crosswise in half.
- Place a half on each of the salad dishes. Drizzle the tops with extra virgin olive oil and give each one a grinding of black pepper. Sprinkle the prosciutto over the top and serve.
This recipe was featured on Season 27 - Episode 2708.
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