I've been thinking about prosciutto lately. And when I say lately, I mean almost everyday, a few times a day. I recently hung out with a good friend of mine, Frances, who's also a total foodie freak like me. Trust me, there's a few out there that can really get down in a kitchen as well as knowing what types of food to order in restaurants. We were just hanging out the other day at a farmers market, drinking wine out of an emptied out Kern's pear juice can (don't ask) before starting our conversations about different food in different countries. One of them, was Italy.

I decided to make this brunch item after talking about my dreams of going. Who wouldn't want to go?

The recipe is simple though it may cost a little more than just your eggs and bacon.... toast.

Ingredients (Feeds 3):

  • 1 sheet of frozen puff pastry. The package normally comes with 2, save the other one for other uses. Thaw puff pastry for about 20 minutes.
  • 4-5 tablespoons of unsalted butter (optional)
  • 3 eggs cooked sunny side - or however you want your eggs. I use Happy Eggs.
  • 1 container of Belgioioso Burrata cheese - The container I got includes one large burrata almost the size of a softball. I got mines from Vons.
  • 1/4 pound of Prosciutto Di Parma - Got mine from Marcel Gourmet Market at the Grove in West Hollywood/Fairfax
  • 1 cup+ of baby arugula - feel free to add more.
  • Salt & Pepper

Directions

HELL YES (OPTIONAL) - ADDING EXTRA BUTTER TO YOUR PASTRY.

  1.  When the puff pastry is pliable, you will notice 3 folds on the dough. Hope them up so it's one sheet. In the middle fold, place about 1/2 a tablespoon interchangeably like checkers. Fold one sheet over to cover the butter, then place the remainder of the butter on the surface that doesn't have butter underneath, interchangeably as well. So if the sheet was transparent, it will kind of look like the butter is spread out evenly. Take the other flap and close it on top of the butter. Now it should look like how it was when you first took it out to thaw. 
  2. Get a rolling pin or a emptied out wine bottle like me and start rolling out your dough. I made a few folds as I rolled just like if you are to make puff pastry from scratch. I got about 10 folds or so before I started to roll it out into a rectangle (like a 12x10). I stuck this in the freezer while my oven heats up to 350 (I used my Breville Pro).
  3. When your oven is ready, line a baking pan with nonstick parchment paper. Lay out your chilled puff pastry and then sprinkle a light drizzle of salt.
  4. Bake for 30 minutes on 350. I ranked up to 400 degrees for an additional 3 minutes.
  5. If you don't add the additional butter, just follow the box instructions to cook. I would just roll it out, and make one fold to make my rectangle shape.

Always keep an eye on your oven. Try not to open your oven. Every oven is different so just make sure you check in at the 20-25 minute mark.

Plating

  1. I grabbed a wooded cutting board
  2. Spread 1/2 of the burrata onto the pastry
  3. Top with arugula, drizzle with a little olive oil. salt lightly with salt and pepper.
  4. Top with the rest of the burrata with dollops interchangeably.
  5. Top with your eggs the opposite way, interchangeably.
  6. Layer your Prosciutto

With a sharp knife, cut through in a rocking motion so you won't tear the pastry. You want to make clean cuts. Enjoy this with your beverage of choice. Had this with my legs kicked back, a cup of coffee, and just watched the birds chipper.

Enjoy!

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