Burrata, Figs & Prosciutto
Creamy burrata, jammy figs, salt-cured prosciutto. The most romantic ten minutes in cooking.
- Cook Time
- 10 min
- Difficulty
- Easy
- Pairing
- Franciacorta
The Story
No heat, no fuss — just the finest ingredients arranged with intention. Pugliese burrata torn open to spill its cream, ripe figs, and a drape of prosciutto di Parma.
Ingredients
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Nutrition notes (verified ingredients)
- ball of burrataper 100 g: 250 kcal · 17.9 g protein · 25 g fat · 0 g carbs
- slices prosciutto di Parmaper 100 g: 200 kcal · 26.7 g protein · 11.7 g fat · 0 g carbs
- aged balsamicper 100 g: 367 kcal · 0 g protein · 33.3 g fat · 6.67 g carbs
- extra-virgin olive oilper 100 g: 800 kcal · 0 g protein · 93.3 g fat · 0 g carbs
≈ 148 kcal · 0 g protein · 16 g fat · 1 g carbs per serving (estimated from 2 of 6 ingredients — metric quantities of verified ingredients only)
Not yet verified against FoodData Central: ripe fresh figs, flaky salt & basil, to finish.
Nutrition data: USDA FoodData Central (snapshot 2026-09-11). Per-serving estimates assume the recipe is portioned evenly; per-100 g values are fixed reference figures.
Method
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Franciacorta
Fine, creamy bubbles refresh the palate against rich burrata and salty prosciutto.
Pairing notes
This pairing is editorial guidance for the dish — look for a bottle from Lombardia at any wine shop you like. No retailer links are active on this site. See our affiliate disclosure.