Burrata with cured ham, tomatoes & truffle
A Italian lunch for the galley that fine in moderate seas, about 15 min hands-on.
- Lunch
- Italian
- ⏱ 15 min
- 🌊 Sea tolerance 3/5
- 👑 Luxury
Ingredients
For 4 servings (one normal-appetite adult each). Per serving in brackets.
- Burrata240 g (60 g)
- Cured ham (serrano / prosciutto, sliced)120 g (30 g)
- Tomato (firm ripe)400 g (≈ 3.5 tomatos) (100 g (≈ 1 tomato))
- Extra-virgin olive oil32 g (8 g)
- Black truffle paste (jar)16 g (4 g)
- Basil8 g (2 g)
- Sliced bread (loaf)160 g (40 g)
Method
- Slice the tomatoes onto plates; tear the burrata on top.
- Drape the ham alongside; spoon over truffle paste loosened with olive oil.
- Basil leaves, black pepper, bread on the side.
In the galley
- Fine in moderate seas — 3/5 for sea tolerance.
- Stow the main ingredients in the fridge.
- Contains: Gluten, Milk / lactose — always check the labels of what you buy.
Per serving
- kcal
- 424
- protein
- 23 g
- fat
- 25 g
- carbs
- 26 g
- sugar
- 5 g
- fibre
- 3 g
From USDA FoodData Central, raw weights — a planning guide, not a label; a few values use a close stand-in. Not counted: Black truffle paste.
Nutrition per serving: USDA FoodData Central — SR Legacy (U.S. Department of Agriculture, Agricultural Research Service), weighted by each ingredient's grams — a planning guide, not a label. Quantities follow standard portion sizes; this recipe hasn't been tested in a real galley yet. How we make recipes