Simple, yet effective.
This salad it really just about the beautiful union of great quality ingredients.
There isn't much preparation but I can't assure you it had a mind blowing effect. Complex flavours, not complex technique if you will.
Ingredients (2 plates):
3 Large Vine Tomatoes
4 Figs (The season has begun)
6 Slices of Coppa (Dry cured Italian pork meat)
1 Burrata (It's a type of mozzarella that is made with added cream in the process, but you could also use a good mozzarella if you can't find burrata)
Extra Virgin Olive Oil
Salt Flakes
Method:
Cut the tomatoes and figs into 1/4 or 1/6 depending on size.
Cook the coppa in a hot dry pan for 3 minutes (2 mins on the first side and 1 min on the other), or until crispy, then either break into shards and scatter on the tomatoes and figs, or twist into a rose and place on the plate.
Slice the burrata in two and place in the middle of the plate.
Drizzle with olive oil and sprinkle with plenty of salt.
Serve on a sunny day with a slice of good bread and potentially a glass of red wine... cheeky I know.
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