CIABATTINA PESTO OF SUN-DRIED TOMATOES AND BURRATA HAM
Cost
Difficulty
Cold
Ingredients
For 1 portion
Presliced ciabatta 100g
55g of Parma ham (3 slices)
45g of Burrata (¼ of a whole cheese ball)
Sweet and sour onion
2 red onions
50 ml of raspberry vinegar
50 ml of water
45g of sugar
Sundried tomato pesto
100g of dried tomatoes
60g of olive oil
50g of parmesan cheese
20g of peeled almonds
15g of pine nuts
15g of fresh basil
3g of salt (1 sprinkle)
Associated Product
Recipe
Discover the endless possibilities of our pre-sliced Ciabattina with this delicious recipe made with burrata and parma ham. It's the perfect choice for sandwich shops, cafés or fast-food restaurants, because it's ready in just 20 minutes and is sure to please your customers. You can adapt this recipe to suit the season and the products you have on hand.
Preparation : 10 minutes
For the sweet-and-sour onions:
Cut the onions into 0.5 cm wide strips and prepare a syrup.
Bring to the boiling point water, vinegar and sugar. Pour the syrup over the onions while still hot. allow to cool.
For the sun-dried tomato pesto:
blend all the ingredients until a homogeneous cream is created.
Cut the onions into 0.5 cm wide strips and prepare a syrup.
Bring to the boiling point water, vinegar and sugar. Pour the syrup over the onions while still hot. allow to cool.
For the sun-dried tomato pesto:
blend all the ingredients until a homogeneous cream is created.
Dressing : 10 minutes
Bake the Ciabattina at 180° for 8 minutes. Let them cool, spread both inner sides with sun-dried tomato pesto, arrange the crudo then the burrata and finally the sweet and sour onion slices.
Finish with basil leaves.
Finish with basil leaves.
Chef's tip
Use 10g of the oignon rings for the recipe keep the rest in the refrigerator
Use 35g of the sundried tomato pesto for the recipe, keep the rest in the refrigerator
Use 35g of the sundried tomato pesto for the recipe, keep the rest in the refrigerator