This is smoked burratina served with parma ham, yellow frisée and baby rocket.
🔸
The parma ham has been aged for 12 months and cured with sea salt, so it doesn't have that strong taste of nitrates typically found in bacon and other processed meat. I therefore like it's delicate taste, more so it's scented with one of the best extra virgin olive oil, a Sicilian Primo DOP.
🔸
Interestingly, the cheese isn't as intense as the stronger cheese, it's actually milky. Slightly burnt on the outside for smokiness, we found ourselves breaking up and curling that light milky cheese to mix with the parma ham and finally balance those sodium and creaminess with the lighter arugula salad.
🔸
Overall, it's lighter on the palate so it gives you a clean start to the heavier main courses that follows. Love this!