Daily Italian Recipe · Antipasto
Burrata, Italian Ham & Balsamic
Creamy burrata, delicate folds of Italian Ham DOP Aged 24 Months and a few drops of Modena balsamic make an elegant, no-cook antipasto. This Puglia–Emilia pairing lets three excellent ingredients do the work.
Total time
15 minutes
Serves
2 people
Difficulty
Easy
Origin
Puglia/Emilia
Burrata comes from Puglia, where cheesemakers developed a fresh cheese with a stretched-curd shell enclosing cream and shredded curd. Its delicate centre is best enjoyed simply, without cooking.
Modena, in Emilia-Romagna, brings the balsamic tradition to this plate. Paired with aged Italian ham, it creates a contemporary antipasto rooted in Italian ingredients rather than a single historic regional recipe.
Ingredients
Method
- 1
1. Take the chill off
Remove the burrata and Italian Ham DOP Aged 24 Months from the refrigerator 10 minutes before serving. Keep them covered in a cool place while you prepare the plate.
- 2
2. Drain the burrata
Lift the burrata gently from its liquid and let it drain in a small sieve for 1 minute. Blot only the underside with kitchen paper; do not squeeze or pierce it.
- 3
3. Arrange the ham
Separate the ham slices carefully and arrange them in loose folds on a room-temperature serving plate, leaving space in the centre. Avoid pressing the slices into a dense pile.
- 4
4. Open the burrata
Place the burrata in the centre. Just before serving, make a shallow cut through its top and gently ease it open so the creamy filling remains mostly inside the shell.
- 5
5. Dress with restraint
Spoon the 5 ml olive oil over the burrata and add the 0.1 g black pepper. Distribute the 3 ml balsamic in small drops around the cheese and over a few folds of ham, rather than flooding the creamy centre.
- 6
6. Serve immediately
Bring the platter straight to the table and divide between two people, giving each some cheese, ham and balsamic. Taste before considering any salt: the aged ham should provide enough seasoning.
Chef's secret
Drain the burrata well and cut it only at the last moment. This keeps the plate from becoming watery and allows the small amount of balsamic to remain a distinct sweet-sharp accent.
Did you know?
The creamy filling inside burrata is called stracciatella: strands of stretched curd mixed with cream. It is different from the whole burrata, which also includes the outer cheese shell.
Common mistakes
- Serving the burrata straight from a very cold refrigerator, which mutes its flavour and firms its creamy centre.
- Pouring on too much balsamic or substituting a heavy coating of sweet glaze, which overwhelms the fresh cheese.
- Cutting the burrata long before serving or failing to drain it, leaving excess liquid across the platter.
Storage & reheating
Best assembled and eaten immediately. Refrigerate leftovers promptly in a covered container at 4°C or below and consume within 24 hours, or sooner if the product label requires. Keep unused ham and burrata separately, following their packaging instructions. Do not reheat: this is a cold antipasto. Let a refrigerated portion stand for only 5–10 minutes in a cool room before eating; do not leave it out to warm in Hong Kong heat.
Shop the recipe
Delivered across Hong Kong by SF Express or Lalamove.
FAQ
Is this a traditional recipe from one Italian region?
It is an Italian-style antipasto combining Puglian burrata with Modena balsamic and aged Italian ham, not a single historic recipe belonging to one region.
Can I prepare the platter ahead?
You can arrange the ham shortly ahead and keep it covered in the refrigerator. Drain, open and dress the burrata immediately before serving for the best texture.
Should I reduce the balsamic vinegar first?
No. Use the balsamic directly from the bottle in small drops. A reduction is unnecessary and would make this delicate antipasto sweeter and more concentrated.