Double Truffle Recipe

Name: Pizza Beppe Westewagenstraat - Rotterdam Centrums DOUBLE TRUFFLE Recipe
Cook time: 30 min
Total time: 30 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 2 pieces burrata (fresh); 2 tbs truffle oil (white or black); 10 g fresh black truffle (optional, thinly shaved); 1 tsp black truffle paste (optional); 100 g prosciutto cotto al tartufo (truffle-cooked ham), thinly sliced; 10 pieces fresh basil leaves; 1 tsp freshly cracked black pepper; 1 tbs extra-virgin olive oil; 0.5 tsp sea salt (or flaky salt); 8 pieces grilled or toasted bread / crostini (for serving); 20 g microgreens or baby arugula (optional garnish)

Inspired by Pizza Beppe Westewagenstraat - Rotterdam Centrum

Time30m

Serves2

Truffle burrata, prosciutto cotto al tartufo, basil, black pepper, NO tomato sauce

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Cheese & Truffle Components

2 pieces burrata (fresh)

2 tbs truffle oil (white or black)

1/3 oz (10 g) fresh black truffle (optional, thinly shaved)

1 tsp black truffle paste (optional)

Meat & Herbs

3 1/2 oz (100 g) prosciutto cotto al tartufo (truffle-cooked ham), thinly sliced

10 pieces Fresh basil leaves

1 tsp freshly cracked black pepper

Base & Finishing

1 tbs extra-virgin olive oil

1/2 tsp sea salt (or flaky salt)

8 pieces grilled or toasted bread / crostini (for serving)

0.71 oz (20 g) microgreens or baby arugula (optional garnish)

Method

Cheese & Truffle Components

Prepare burrata

Bring burrata to room temperature for 20–30 minutes so the center is creamy. Pat each ball lightly with paper towel to remove excess moisture.

Infuse with truffle oil

Place burrata on a serving plate. Drizzle 1 tablespoon of truffle oil evenly over both burrata pieces. If using truffle paste, dot about 1/2 tsp on each burrata and gently smear in small circular motions so the flavor distributes without breaking the outer curd.

Add fresh truffle (optional)

If using fresh shaved truffle, shave thin slices directly over the burrata now, distributing approximately half of the shaved truffle (5 g) per burrata. Reserve remaining shavings for garnish.

Meat & Herbs

Arrange prosciutto cotto al tartufo

Loosely fold or drape the thin prosciutto cotto slices around and beside the burrata on the serving plate to create volume and let the truffle flavor mingle. Use all 100 g, distributing evenly between the two burrata pieces.

Add basil and pepper

Tuck fresh basil leaves between the prosciutto slices and around the burrata. Sprinkle freshly cracked black pepper evenly over the burrata and prosciutto (about 1 tsp total) to taste.

Base & Finishing

Season and dress

Drizzle the remaining 1 tablespoon of truffle oil (or extra-virgin olive oil if you prefer milder aroma) lightly over the entire plate. Sprinkle 1/2 teaspoon flaky sea salt across the prosciutto and around the burrata—avoid over-salting the cheese itself because prosciutto can be salty.

Garnish and serve

Scatter the reserved shaved truffle (if any) and microgreens or baby arugula around the plate. Place grilled/toasted crostini (8 pieces) on the side or tuck under slices of prosciutto. Serve immediately so the burrata remains creamy and the truffle aroma is fresh.