Toamna tarzie se sarbatoreste cu o burrata cu carpaccio de smochine. Un aperitiv pe cat de simplu pe atat de spectaculos. Acompaniati un pahar de prosecco aromelor italienesti din acest preparat si va veti desfata cu un aperitiv senzational.

INGREDIENTE / INGREDIENTS

(pentru 2 portii / for 2 servings)

• 4 smochine / 4 figs
• 20 grame rucola / 20 grams aragula
• 200 grame branza burrata / 200 grams burrata cheese
• 2 felii prosciutto crudo / 2 slices prosciutto crudo
• 1 lingurita ulei de masline / 1 teaspoon olive oil
• 1 lingura otet balsamic / 1 tablespoon balsamic vinegar
• 1 lingurita parmezan / 1 teaspoon parmezan

Spalam smochinele, le curatam de coaja si le taiem in felii foarte subtiri. Le asezam pe o folie alimentara in forma de disc. Acoperim cu alta folie si presam usor cu ajutorul unui sucitor. Impachetam in folie si dam la rece timp de 30 de minute.

Rasturnam carpaccio de smochine pe o farfurie. Adaugam deasupra frunzele de rucola si asezam burrata si feliile de prosciutto crudo.

Stropim cu ulei de masline, otet balsamic si presaram cu parmezan cu busuioc.

Servim cu multa pofta ca aperitiv alaturi de un pahar de prosecco sau ca brunch alaturi de felii de paine prajita.

Detaliile video ale retetei le gasiti aici.

Daca v-a placut reteta de Burrata cu carpaccio de smochine, va recomand sa incercati si:

English version

Burrata with Fig Carpaccio

Late autumn is celebrated with a burrata with fig carpaccio. An appetizer as simple as it is spectacular. Accompany the Italian flavors of this dish with a glass of prosecco and you will enjoy a sensational starter.

Wash the figs and cut them into very thin slices. Place them on a food foil in the shape of a circle. Cover with another foil and gently press with a rolling pin. Wrap in foil and refrigerate for 30 minutes.

Turn the fig carpaccio onto a plate. Add the arugula leaves on top and place the burrata and the slices of prosciutto crudo.

Sprinkle with olive oil, balsamic vinegar and sprinkle with Parmesan and basil.

Serve with great appetite as an aperitif with a glass of prosecco or as brunch with slices of warm toast.

You can find the video details of the recipe here.

If you liked the Burrata recipe with fig carpaccio, I recommend you also try Italian Charcuterie Board, Antipasti festivi or Tart with Figs, Brie and Pistachio.

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