Pera al Forno, speck, burrata con riduzione di Balsamic Vinegar of Modena PGI
For Four people:
Reduced Balsamic Vinegar of Modena PGI
Bosc pere (2)
Slices of speck (12) or 24-month prosciutto di parma.
Burrata (100 grams each/ 3.5 oz) (2 burratinas cut in half)
Salt and pepper
Extra virgin olive oil
Slice the pear in half, core it and dab it with butter and bake 180 degrees celsius (400 F) Wash and rinse the organic arugula, slice burrata in half.
Plate the arugula first, you can toss the arugula with a light vinaigrette dressing if so desired, top the arugula with the burrata half, arrange sliced speck to the side, add sliced pear on a diagonal to fan out (refer to picture).
Drizzle of extra virgin olive oil on burrata with salt and pepper sprinkled over the top, and lastly drizzle Balsamic Vinegar of Modena PGI reduction over as shown in picture.