Burrata Recipe
Prosciutto di Parma, Poached Figs, Crispy Chickpea & Sage
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Ingredients
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Main Ingredients
Method
Preparation Steps
- 1
Poach the Figs
In a small saucepan, combine the figs, honey, and 1 cup of water. Bring to a simmer over medium heat and poach the figs for about 10 minutes until tender. Remove from heat and let cool.
- 2
Crispy Chickpeas
Preheat the oven to 400°F (200°C). Drain and rinse the chickpeas, then pat them dry with a paper towel. Toss them in a bowl with 1 tablespoon of olive oil, salt, and black pepper. Spread on a baking sheet and roast for 20-25 minutes, shaking the pan halfway through, until crispy.
- 3
Sauté Sage
In a skillet over medium heat, add 1 tablespoon of olive oil. Once hot, add the sage leaves and fry until crispy, about 1-2 minutes. Remove and drain on paper towels.
- 4
Assemble the Dish
On a serving platter, place the burrata cheese in the center. Arrange the prosciutto slices around it. Top with poached figs, crispy chickpeas, and fried sage leaves. Drizzle the remaining olive oil over the top and season with additional salt and black pepper to taste.
