Cold Pasta with Burrata, Prosciutto, and Oregano

Here is the recipe for a delicious cold pasta dish that combines the creaminess of the burrata with the flavor of the ham and the aroma of oregano. It is an ideal dish for summer days or for a light meal but full of taste.

Ingredients

• 320 g of short pasta (penne, fusilli, farfalle)
• 200 g of thinly sliced cured ham
• 250 g of burrata
• Fresh oregano to taste
• Extra virgin olive oil
• Salt and pepper to taste

Preparation

1. Bring a pot of plenty salty water to a boil and cook the pasta following the instructions on the package to achieve an al dente texture.
2. Drain the pasta and quickly cool it under cold running water to stop the cooking process. This step is important to keep the pasta cold and stop it from cooking further.
3. Pour the pasta into a large bowl and dress it with a drizzle of extra virgin olive oil. Mix well to prevent the pasta from sticking.
4. Cut the cured ham into strips or pieces and add it to the pasta.
5. Break the burrata with your hands into desired size pieces and add it to the pasta.
6. Sprinkle the dish with plenty of fresh oregano, better if chopped, to enhance its fragrance and flavor.
7. Season with salt and pepper and gently mix all the ingredients, being careful not to break the pieces of burrata too much.
8. Let the cold pasta rest in the refrigerator for at least 20 minutes before serving to allow all the ingredients to properly blend in flavor.

Note that if you do not have fresh oregano, you can use dried oregano, but in a smaller quantity given its greater aromatic intensity.

Curiosity

Burrata is a typical cheese from Puglia, and is particularly appreciated for its soft texture and creamy heart. It matches perfectly with summer and cold dishes because it adds a touch of freshness and flavor. The cured ham, another Italian excellence, adds a savory note and intensifies the taste of the dish. Oregano then, with its characteristic aroma, creates a perfect balance among the different ingredients.