Settecento Recipe

Make parmesan chips

Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone mat. Spoon tablespoon-sized mounds of finely grated parmesan onto the sheet, spacing them about 2 inches apart. Use the back of the spoon to flatten each mound into roughly 2-3 inch circles. Bake 6–8 minutes until edges are golden and centers are set. Remove from oven and let cool on the sheet for 2 minutes, then transfer carefully to a wire rack to crisp. Make about 12 chips from 3 oz parmesan.

Prepare pesto

Toast pine nuts in a dry skillet over medium heat for 2–3 minutes, shaking frequently, until fragrant and lightly golden. Let cool. In a food processor, combine arugula, toasted pine nuts, grated parmesan, garlic clove, lemon juice, salt, and pepper. Pulse to a coarse paste, then drizzle in 3 tablespoons olive oil while processing until emulsified but still slightly textured. Taste and adjust salt, lemon, or pepper. Transfer pesto to a small bowl.

Prepare base

If serving on a platter or wooden board, pat the fresh mozzarella dry with paper towels and tear or slice into pieces roughly 1–1.5 inches. Place the mozzarella pieces spaced across the serving surface. Keep the burrata whole but chilled until assembly.

Arrange prosciutto

Gently drape the thin prosciutto slices in small loose folds or ribbons and tuck them around and between the mozzarella pieces, leaving a space in the center for the burrata.

Add burrata

Place the burrata in the center of the platter. Just before serving, gently score the top of the burrata or leave whole for guests to cut; if scoring, let the creamy center remain intact until served so it presents well.

Dress with arugula pesto

Spoon small dollops of the arugula pesto around the platter—on or beside mozzarella and prosciutto—and place one larger spoonful next to or on top of the burrata so its cream can mingle with the pesto when cut. Use about 2–3 tablespoons of pesto for the platter, reserve extra in a ramekin if desired.

Finish and garnish

Scatter the parmesan chips across the platter and lean a few against the burrata for visual height. Drizzle 1 tablespoon extra virgin olive oil lightly over the cheeses and prosciutto, sprinkle the lemon zest and a few microgreens or arugula leaves for freshness, and finish with a light crack of freshly ground black pepper. Serve immediately with crusty bread or crostini.