Burrata, Romesco, Truffle Honey, & Chilli Oil

To make crispy Parma ham, place ham between 2 sheets of baking parchment and sandwich in-between 2 trays. Bake in the oven for about 20 minutes until crisp.

To make the romesco, toast almonds and hazelnuts in a dry pan until golden. Pulse gently in a food processor until roughly chopped then put aside. In the processor, blend roasted peppers, tinned tomatoes, garlic cloves, sherry vinegar, and smoked paprika. Add the nuts back in and slowly drizzle in oil while blending until a chunky pesto consistency is formed.

To make Pangritata, heat oil in a pan, add breadcrumbs, rosemary, and minced garlic. Cook until golden brown and crispy. Season to taste.

Spoon romesco onto plate. Place Galbani burrata on top of the sauce, surround with rolled courgette ribbons and sliced radish then add pea shoots.

Use a syringe to inject crispy chilli oil into the burrata.

Place the crispy prosciutto around the plate, sprinkle Pangritata and drizzle with truffle honey.