How do you best store this burrata with Parma ham and melon?

Name: Burrata, Parma ham, melon, and gremolata
Cook time: 15 min
Total time: 15 min
Yield: 4p
Ingredients: Gremolata; 40 g parsley; 1 lemon; 1 clove garlic; 1 tsp sea salt flakes; 150 ml soft extra virgin olive oil; 0.5 Cavaillon melon; 0.5 yellow melon; 2 x 150 g burrata; Black pepper; Fleur de sel; 16 beautiful slices of Parma ham; 1 handful of pumpkin seeds; 0.5 bunch flat-leaf parsley

The shelf life of 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 store it, place it in an airtight container and keep it in the refrigerator for up to 2 to 3 days. Keep in mind that the texture and flavor may change over time. Parma ham: can be stored in the refrigerator for a reasonable amount of time. Make sure the packaging is well sealed to prevent drying out. In general, Parma ham stays good in the refrigerator for 1 to 2 weeks. Melon: It is best to consume the melon fresh, as it can quickly lose its flavor and texture. If you have leftover melon, store it in an airtight container in the refrigerator and consume within 2 to 3 days. Gremolata: Gremolata is best when freshly made. It is usually made from lemon zest, garlic, and parsley. If you have some leftover gremolata, you can store it in an airtight container in the refrigerator for 2-3 days. Freezing is generally not ideal for this dish, as the texture of the burrata and melon may not be optimal after thawing. If you still want to try freezing, wrap the burrata, Parma ham, and melon tightly in plastic wrap or place them in airtight bags and freeze. But keep in mind that the quality and flavor may deteriorate after thawing. Gremolata is usually not frozen because fresh herbs lose their flavor and texture when frozen.

Burrata, Parma ham, melon, and gremolata

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15min

•

Easy

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

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Ingredients

What do you need?

Quantity: 4p

Gremolata
40 g parsley
1 lemon
1 clove garlic
1 tsp sea salt flakes
150 ml soft extra virgin olive oil

0.5 Cavaillon melon
0.5 yellow melon
2 x 150 g burrata
Black pepper
Fleur de sel
16 beautiful slices of Parma ham
1 handful of pumpkin seeds
0.5 bunch flat-leaf parsley

Gremolata
40 g parsley
1 lemon
1 clove garlic
1 tsp sea salt flakes
150 ml soft extra virgin olive oil

0.5 Cavaillon melon
0.5 yellow melon
2 x 150 g burrata
Black pepper
Fleur de sel
16 beautiful slices of Parma ham
1 handful of pumpkin seeds
0.5 bunch flat-leaf parsley

Preparation method

How do you make this?

For the gremolata, finely chop the parsley, grate the garlic, and mix with all the other ingredients together. Peel the melons, cut them in half, and slice each half into thin slices. Divide over 4 plates or a large platter.

Place the Parma ham loosely folded in between, tear open the burrata and distribute it in between, sprinkle with parsley leaves and pumpkin seeds, and drizzle with the gremolata. Optionally serve with some bread of your choice.

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