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Recipe Burrata and crispy ham with asparagus and cherry tomatoes – Italian Cuisine

  • 700 g asparagus
  • 4 pcs small burrate
  • 250 g cherry tomatoes
  • 50 g peeled onion
  • 4 pcs slices of ham
  • 1 pc clove of garlic
  • thyme lemon
  • vegetable broth
  • extra virgin olive oil
  • salt
  • pepper
  • sugar

For the recipe of burrata and crispy ham with asparagus and cherry tomatoes, cut the tomatoes in half
and place them on a baking sheet covered with baking paper, with the side of the cut facing upwards. Season with salt, sugar, lemon thyme leaves, garlic, peeled and cut into 2-3 pieces, and a little oil. Cook them at 140 ° C in ventilated mode for 1 hour. Put the slices of ham in a baking pan lined with baking paper; cover them with another sheet of baking paper and rest on a plate to keep them crushed. Bake at 140 ° C for 20 minutes, then remove the plate and the baking paper and cook for another 40 minutes. Take them out of the oven and pat dry with kitchen paper. Clean the asparagus; cut the stems of 500-600 g of vegetables into slices and divide the tips in half. Cut the remaining asparagus into thin strips, gradually dipping them in ice water. Coarsely chop the onion and fry over a medium heat in a saucepan with 2 tablespoons of oil for a couple of minutes; add the asparagus slices and 2 ladles of vegetable stock and continue cooking for 40 minutes; then blend everything with an ice cube, obtaining a cream (if you want a very fine consistency, you can pass it through a sieve). Brown the asparagus tips in a pan with a film of oil for 3-4 minutes, adjusting with salt. Spread the asparagus cream on the plates, place the burrata on top and a slice of ham cut into small pieces. Complete with the tomatoes, the browned asparagus tips and the ribbons, drained, dried and seasoned with oil, salt and pepper.

Risotto with stracciatella and tomatoes – Italian Cuisine

Peel the shallot and chop finely, then brown it in the pan with the oil, along with half coarsely chopped anchovies.
When the anchovies are melted, add the rice and toast it for a couple of minutes, stirring often.

Then start cooking with the hot broth, stirring constantly, adding more broth as it is absorbed.
When the rice is cooked but still slightly al dente and the consistency is creamy, remove from the heat.
Stir in the stracciatella and let it rest for a couple of minutes.

Then cut the dried tomatoes into thin slices and add them to the risotto keeping aside a few pieces for decoration.
Taste and evaluate if you need to adjust salt (anchovies and tomatoes are salty, so there should be no need, but it also depends on personal tastes).

Serve the risotto with stracciatella and tomatoes, decorated with the anchovies and the remaining tomatoes and serve.


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This is a lovely thick and smooth sauce that is easily made from a glut of fresh ripe tomatoes. It’s great for pasta sauces but can also be used as a part of a marinade or to give a rich tomato flavour to curries, soups and stews. Once made, the cooled passata will keep in the fridge for 3-4 days or freeze away in smaller quantities for up to 2 months.

  • Makes: 1 litre

  • Prep time: 10 mins

  • Cooking time: 50 mins

  • Total time: 1 hr

  • Skill level: Easy peasy

  • Costs: Mid-price

That’s goodtoknow

For a richer tomato flavour add 1-2 tbsp sundried tomato paste to the pan with the vinegar and sugar.


  • 1tbsp olive oil
  • 1 onion, peeled and finely chopped
  • 5 garlic cloves, peeled and chopped
  • 1.5kg ripe tomatoes, roughly chopped
  • Few fresh basil leaves
  • 1tbsp balsamic vinegar
  • 2tsp caster sugar
  • Salt and freshly ground black pepper


  1. Heat the oil in a large deep pan and gently fry the onion and garlic for 10 mins until very soft. Transfer to a food processor or blender and process to a smooth paste.
  2. Add the chopped tomatoes and basil to the pan and cook gently, stirring frequently, for 20-25 mins until the tomatoes are soft and pulpy. Cool for 10 mins then push through a sieve to make a smooth tomato sauce.
  3. Return the onion paste and tomato sauce to the pan with the vinegar and sugar and simmer gently for 10-15 mins, stirring, until you have a thick passata. Season to taste with salt and freshly ground black pepper. Cool then store in clean jars or sealable containers in the fridge.

By Nichola Palmer

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Nutritional information

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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