Burrata cu struguri copti, prosciutto si rozmarin un aperitiv rafinat, usor de preparat si plin de arome mediteraneene. Strugurii copti la cuptor, stropiti cu otet balsamic si aromatizati cu rozmarin, capata o dulceata delicata si o textura suculenta, care se imbina armonios cu cremozitatea branzei burrata si savoarea prosciutto-ului cotto. Servita alaturi de felii de bagheta proaspata sau prajita, aceasta combinatie de gusturi si texturi transforma fiecare muscatura intr-o experienta culinara memorabila. Ideala pentru o cina usoara, o seara intre prieteni sau un brunch sofisticat, aceasta reteta promite sa impresioneze orice iubitor de gastronomie.
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INGREDIENTE (pentru 2 portii)
- 200 grame burrata
- 150 grame prosciutto cotto
- 150 grame boabe de struguri rose
- 1 lingura ulei de masline
- 1 lingura otet balsamic de smochine
- Rozmarin
- Oregano
- Sare
Ungem un vas mic termorezistent cu putin ulei de masline si punem boabele de struguri. Le presaram cu sare, adaugam rozmarin si le introducem in cuptorul preincalzit la 180 grade Celsius pentru 20 de minute. Cand sunt gata, stropim boabele de struguri cu otet balsamic cu aroma de smochine sau alt fruct, dupa preferinte.
Pe o farfurie intinsa desfacem branza burrata, adaugam feliile de prosciutto cotto si boabele de struguri, stropim cu sosul ramas in vasul folosit la copt, presaram oregano si decoram cu rozmarin proaspat.
Servim cu multa pofta alaturi de felii de bagheta proaspata sau prajita, dupa plac.
Detaliile video ale retetei:
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English version
Burrata with Roasted Grapes, Prosciutto, and Rosemary
Burrata with Roasted Grapes, Prosciutto, and Rosemary a refined, easy-to-make appetizer bursting with Mediterranean flavors. Oven-roasted grapes, drizzled with balsamic vinegar and infused with rosemary, develop a delicate sweetness and juicy texture that harmonizes beautifully with the creaminess of burrata and the savory taste of prosciutto cotto. Served with slices of fresh or toasted baguette, this combination of flavors and textures turns every bite into a memorable culinary experience. Perfect for a light dinner, a night with friends, or a sophisticated brunch, this recipe is sure to impress any food lover.
INGREDIENTS (for 2 servings)
- 200 grams burrata
- 150 grams prosciutto cotto
- 150 grams pink grapes
- 1 tablespoon olive oil
- 1 tablespoon fig balsamic vinegar
- Fresh rosemary
- Oregano
- Salt
Grease a small, oven-safe dish with a little olive oil and add the grapes. Sprinkle with salt, add rosemary sprigs, and place in a preheated oven at 180°C (350°F) for 20 minutes. When ready, drizzle the roasted grapes with fig-flavored balsamic vinegar or another fruit-infused vinegar of your choice.
On a large plate, spread out the burrata, then add the prosciutto slices and roasted grapes. Drizzle with the remaining sauce from the baking dish, sprinkle with oregano, and garnish with fresh rosemary.
Serve with enjoyment alongside slices of fresh or toasted baguette, as preferred.
If you enjoyed this Burrata with Roasted Grapes, Prosciutto, and Rosemary recipe, iI invite you to try Toast with goat cheese and grapes in thyme and honey sauce, Wine Glass Charcuterie or Antipasto di terra.
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