Prosecco, Veneto

Cerignola olives marinated in garlic rosemary olive oil

Olives

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Fresh avocado with lime, cilantro, and onion.

Guacamole

Freshly made Burrata, roasted peppers, grilled Japanese eggplants, zucchini, Cerignola olives and sliced 30 months aged Parma's Prosciutto

Preheat the grill to medium-high heat. Slice the red bell peppers, Japanese eggplants, and zucchini into even pieces. Toss the vegetables with olive oil, salt, and black pepper.

Grill the Vegetables

Place the bell pepper pieces on the grill and cook for about 5-7 minutes on each side until they are tender and have grill marks. Remove and set aside.

Roast the Peppers

Grill the eggplant and zucchini slices for about 4-5 minutes on each side until they are soft and have nice grill marks. Remove from the grill and set aside.

Grill the Eggplants and Zucchini

On a serving platter, arrange the grilled vegetables alongside the burrata cheese. Tear the burrata open to let the creamy center flow.

Assemble the Dish

Drape slices of Prosciutto di Parma around the burrata and grilled vegetables. Scatter the Cerignola olives over the dish.

Add Prosciutto and Olives

Drizzle balsamic vinegar over the entire dish and add fresh basil leaves for garnish. Serve immediately.

Drizzle and Garnish

Burrata cheese

Red bell peppers

Japanese eggplants

Zucchini

Cerignola olives

Prosciutto di Parma

Olive oil

Salt

Black pepper

Balsamic vinegar

Fresh basil leaves

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PAPPARDELLE ADRIATICA CON ZAFFERANO

Make BURRATA CON VERDURE ALLA GRIGLIA E PROSCIUTTO DI PARMA Recipe in just 30m. Freshly made Burrata, roasted peppers, grilled Japanese eggplants, zucchini, Cerignola olives and sliced 30 months aged Parma's Prosciutto

Burrata Con Verdure Alla Griglia E Prosciutto Di Parma Recipe

Ingredients

Main Ingredients

Method

Preparation Steps