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April 14, 2013 / Chris Blum

Burrata with Asparagus and Proscuitto

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It’s the weekend so I want a fancy dinner and it’s the weekend so I want an easy dinner – here’s the result with some inspiration from several food blogs. I added some Proscuitto and truffle oil to make this more of meal. This would make a great starter for 4 – 6 people as well.

Ingredients:
9 oz asparagus
2 TBSP golden raisins
olive oil
salt and pepper
¼ c bread crumb
1/8 c toasted pine nuts
2 balls fresh Burrata cheese
6 slices proscuitto, torn
Truffle oil (optional)

Heat a non stick skillet over medium heat, add 1 TBSP olive oil and add the bread crumbs. Shake the pan vigorously, frying the bread crumbs for about 1 minute, or until light golden and crisp. Remove from the heat.

Snap the woody ends off the asparagus and discard. Blanch the asparagus spears in plenty of salted boiling water for 2, remove and divide among plates and season with salt and pepper. Sprinkle pine nuts, raisins, and proscuitto over the asparagus. Place burrata in the middle and sprinkle with toasted bread crumbs, drizzle a little olive oil to truffle oil over the top.

Serves 2 – 6.

If serving more than two carefully cut burrata and divide among plates.

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