Burrata Con Verdure Recipe
Buttery mozzarella cheese with cream inside, served with roasted sweet peppers, eggplant confit, basil and EVOO. (Add Parma Proscuitto 8)
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Ingredients
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Ingredients
Method
Instructions
- 1
Prepare the Vegetables
Preheat your oven to 400°F (200°C). Slice the sweet bell peppers and eggplant into strips. Place them on a baking sheet and drizzle with 2 tablespoons of EVOO. Season with salt and black pepper.
- 2
Roast the Vegetables
Roast the vegetables in the preheated oven for about 25-30 minutes, or until they are tender and slightly caramelized. Stir halfway through cooking to ensure even roasting.
- 3
Prepare the Eggplant Confit
While the vegetables are roasting, dice the eggplant into small cubes. Heat 2 tablespoons of EVOO in a pan over medium heat. Add the diced eggplant and sauté until golden and soft. Season with salt and pepper to taste.
- 4
Assemble the Dish
On a serving platter, arrange the roasted sweet peppers and eggplant confit. Tear the burrata cheese into pieces and place it over the vegetables. Add fresh basil leaves on top.
- 5
Add Prosciutto
Drape the slices of Parma prosciutto over the burrata and vegetables.
- 6
Finish and Serve
Drizzle the entire dish with a little more EVOO, and serve immediately.
