Ingredients
Fresh pineapple
100g shaved prosciutto
80g stracciatella or 1 burrata
10g crushed pistachios
Cracked pepper
Sea salt
Apple cider vinegar
Extra virgin olive oil
Method
Chop the pineapple into 8 large baton pieces.
Season the pineapple with cracked pepper and massage with apple cider. Let it rest for 10-15 minutes.
Lay the prosciutto on top of the pineapple batons.
Spread the stracciatella (or burrata) over the prosciutto, then sprinkle with crushed pistachios.
Finish with a pinch of sea salt and a drizzle of extra virgin olive oil.
