Coppa Carpaccio with burrata
Lightness and generosity are at the rendezvous with this burrata carpaccio recipe! Exit the traditional parmesan, it is embellished with radish and artichoke for the freshness and pistachio for the crunch. As a starter or main course, it can be prepared in just 10 minutes!
1/2 bunch of radishes
1 jar of artichokes in oil (antipasti)
1 tbsp. plain pistachios
Salt / Pepper
Divide the carpaccio into a rosette on 4 flat plates. Drain the artichokes (keeping the oil) and the burrata.
Wash the radishes and cut them into thin slices, if possible with a mandolin, to obtain petals. Crush the pistachios. Sprinkle the carpaccios with artichoke oil, salt and pepper.
Thinly tear the burrata and scatter it on top. Cut the artichokes in four and do the same. Sprinkle with radish petals and pistachios. Give a final turn of the pepper mill.