How do you keep this burrata with Parma ham and Meloen Best?

The storage time for this dish depends on the freshness of the ingredients you use. Here are some guidelines: Burrata: It is best to consume Burrata as fresh as possible, preferably on the day of purchase. If you still want to keep it, place it in an airtight package and keep it in the fridge for a maximum of 2 to 3 days. Keep in mind that the texture and taste can change over time. Parma ham: can be stored in the fridge for quite a long time. Make sure that the packaging is properly closed to prevent dehydration. In general, the Parma ham stays in the fridge for 1 to 2 weeks. Meloen: It is best to consume the melon fresh because it can lose its taste and texture quickly. If you have some remaining melon, keep it in an airtight package in the fridge and consume within 2 to 3 days. Gremolata: Gremolata is best when the fresh is prepared. It is usually made from lemon zest, garlic and parsley. If you have some gremolata left, you can store it in an airtight container in the fridge for 2-3 days. Freezing is generally not ideal for this dish, because the texture of the burrata and melon may not be optimal after thawing. If you still want to try to freeze, wrap the burrata, Parma ham and melon firmly in plastic wrap or place them in airtight bags and freeze them. But keep in mind that the quality and taste can deteriorate after thawing. Gremolata is usually not frozen because fresh herbs lose their taste and texture when freezing.

Burrata, Parma ham, Meloen and Gremolata

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15min

•

Easy

Summer on your plate with this creamy burrata, salty Parmaham & juicy melon! The fresh gremolata provides an extra surprising twist.

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Ingredients

What do you need?

Quantity: 4P

Gremolata
40 g parsley
1 lemon
1 toe look
1 TL Sea Salt Flakes
150 ml of soft olive oil Extra Virge

½ cavaillon melon
½ yellow melon
2 x 150 G Buratta
Black pepper
Fleur de Sel
16 st beautiful slices of Parma ham
1 handful of pumpkin seeds
½ bone flat parsley

Gremolata
40 g parsley
1 lemon
1 toe look
1 TL Sea Salt Flakes
150 ml of soft olive oil Extra Virge

½ cavaillon melon
½ yellow melon
2 x 150 G Buratta
Black pepper
Fleur de Sel
16 st beautiful slices of Parma ham
1 handful of pumpkin seeds
½ bone flat parsley

Preparation method

How do you make this?

For the gremolata you finely chop the parsley, grate the garlic and mix with all other ingredients. Peel the melons, cut in half and cut each half into fine slices. Divide over 4 plates or a large scale.

Place the Parma ham some loosely folded in between, pull the burrata open and divide in between, sprinkle with parsley and pumpkin seeds and pour over the gremolata. Serve some bread of your choice if necessary

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