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Ingredients
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Cheeses
Truffle
Garnish
Method
Preparation
- 1
Prepare the Cheeses
Begin by gently removing the burrata from its packaging. Drizzle a small amount of extra virgin olive oil over it and set aside to allow it to come to room temperature.
- 2
Slice the Robiolona
Using a sharp knife, slice the robiolona into thin wedges, about 1/4 inch thick. Arrange them on a serving platter.
- 3
Grate the Parmigiano-Reggiano
Using a microplane or a fine grater, grate the Parmigiano-Reggiano cheese and set aside.
Assembly
- 4
Combine the Cheeses
On a large serving board or platter, place the burrata in the center. Arrange the slices of robiolona around the burrata.
- 5
Add the Parmigiano-Reggiano
Sprinkle the grated Parmigiano-Reggiano over the burrata and the edges of the robiolona.
- 6
Shave the Truffle
Using a truffle slicer or a sharp knife, shave the fresh black truffle over the top of the cheeses, distributing it evenly.
Finishing Touches
- 7
Season and Serve
Drizzle additional extra virgin olive oil over the entire platter. Sprinkle with sea salt and freshly cracked black pepper to taste. Serve immediately with crusty bread or crackers.
