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Stracciatella with figs and duck prosciutto

That rich and creamy interior of burrata that you love? It's stracciatella, hailing from the south-eastern Italian region of Puglia. In this recipe, it's combined with salty, sweet and nutty elements for a perfect marriage of flavours and textures.

Stracciatella with figs and duck prosciutto

Stracciatella with figs and duck prosciutto Credit: Adam Liaw

  • serves

    4

  • prep

    5 minutes

  • cook

    10 minutes

  • difficulty

    Easy

serves

4

people

preparation

5

minutes

cooking

10

minutes

difficulty

Easy

level

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Ingredients

  • 500 g stracciatella
  • 4 figs, halved
  • 50 g brown sugar
  • 300 ml vegetable oil
  • 1 sprig rosemary, leaves picked
  • salt flakes and ground black pepper
  • 100 g air-dried duck prosciutto, torn into strips
  • 100 g bunya nuts or macadamias, toasted and chopped
  • vincotto and extra virgin olive oil, for drizzling

Instructions

  1. Remove the stracciatella from the refrigerator and allow to come to room temperature.
  2. Heat a heavy-based non-stick frying pan over medium-high heat. Slice the figs in half and sprinkle the cut sides with brown sugar. Place the figs, sugar-side down into the pan and cook until nicely caramelised. Remove from the pan and place, cut side up on a plate to cool.
  3. Meanwhile, heat the vegetable oil in a small saucepan over medium heat to 170˚C. Add the rosemary leaves and cook just until golden. Drain on paper towel.
  4. To serve, place the stracciatella in the centre of a large serving plate and season with a little salt and pepper. Top with the cooled figs and prosciutto. Scatter with the toasted nuts and fried rosemary leaves. Drizzle with vincotto and a little olive oil.




Photography by Adam Liaw.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Thumbnail of NAIDOC: Cheese

NAIDOC: Cheese

Watch The Full Episode Here
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Watch The Full Episode Here
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SBS Food is a 24/7 foodie channel for all Australians, with a focus on simple, authentic and everyday food inspiration from cultures everywhere. NSW stream only.
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Cooking and conversation are a bridge to understanding people and their culture. On The Cook Up with Adam Liaw his guests - world renowned chefs, entertainers, sports and social media stars - prepare food, eat, laugh and give us a glimpse into their lives.
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Published 9 February 2024 5:38pm
By Luke Bourke
Source: SBS



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