Grilled Peach and Burrata Salad | Summer Medley of Flavors
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Kifli Kukták
A friss, lédús őszibarack grillezve fenségesen karamellizálódik, ami tökéletesen passzol a krémes, selymes burrata sajthoz és a sütőben ropogósra pirult prosciutto sonkához. A csípős rukkola, a friss bazsalikom és a pirított fenyőmag balzsamecetkrémmel meglocsolva igazi mediterrán ízélményt nyújt. Könnyű, mégis elegáns nyári ebéd vagy vacsora, amely mindössze 15 perc alatt elkészül.
Ingredients
Preparation method
Preparation
Place the prosciutto slices on a baking sheet lined with parchment paper and bake in a preheated oven at 200 °C for 6-8 minutes until crispy, then let them cool.
Toast the pine nuts in a dry pan over low heat for 2-3 minutes until golden brown, being careful not to burn them.
Wash the peaches, cut them into wedges, and brush them with a little olive oil.
Chef's tip
Tip: Take the burrata out of the fridge 15 minutes before serving so it reaches its creamiest texture at room temperature!
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