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Burrata cheese, baked vegetables and apples, cured ham and pesto

An excellent combination of flavors and colors. The sweetness provided by the apple, the zucchini and the pumpkin is balanced by the subtle bitterness of the eggplant. In addition, there is the unique touch of the cured ham, which causes the exaltation of the other components with its characteristic salty taste. The fruity nose of the wine matches well with the fruit and vegetables of the dish, the salt of the cured ham increases the sense of acidity and freshness, and the body of the wine joins the burrata to attain great silkiness. Finally, the pesto contributes green notes and high freshness.



  • Burrata cheese – 250 g.
  • Red apple – 1 unit
  • Zucchini – 1 unit
  • Eggplant – 1 unit
  • Pumpkin – ½ unit
  • Cured ham – 4 thin slices
  • Parsley, chives and coriander
  • Pesto – 1 tablespoon
  • Pine nuts for decoration
  • Salt and pepper – required quantity

For the pesto:

  • Washed basil – 1 cup
  • Pine nuts – ½ cup
  • Extra virgin olive oil – ½ cup
  • Grated Sardo cheese – 50 g.
  • Garlic confit – 2 cloves
  • Salt and pepper – required quantity


Cut the vegetables and apples into batons (jardinière) and cook them for a few minutes in the oven with a dash of olive oil until they get golden brown. Season with salt and pepper. Serve with the help of a round cutter and place a piece of burrata cheese over the hot vegetables. Wrap with a thin slice of cured ham and finish with a fresh herb salad. Garnish with a tablespoon of pesto.

For the pesto:

Process the pine nuts, the fresh basil, the grated cheese and the garlic confit together with olive oil, salt and pepper.

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