Winter in Australia is a time for amazing food and of course its truffle season! To elevate a burrata, we have paired the saltiness of prosciutto with a 10-year-old vinegar that is aged in small batches and delivers intense complex flavours of oak, blackberry and dark fruit. Then of course if it’s in season just add truffle!
What you’ll Need: 🗒️ ⠀
12 thin slices of prosciutto
Coomer fresh Truffle
Micro Herbs to garnish
- On a platter seperate the prosciutto slices and arrange.
- Drain the Burrata and add to platter.
- Drizzle the balsamic vinegar and truffle oil to taste.
- Shave fresh truffle and garnish with micro herbs.
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