1 Earl Grey tea bag (bergamot black tea), leaves only
1 ball burrata cheese
A few slices prosciutto
Freshly ground black pepper
Directions
Peel the persimmon and cut it into wedges.
Heat a drizzle of olive oil in a pan over medium heat and sear the persimmon wedges until caramelized and golden on all sides.
Cut open the Earl Grey tea bag and sprinkle the tea leaves over the seared persimmon.
Tear the burrata onto a plate and spread it into a bed.
Arrange the seared persimmon over the burrata.
Top with prosciutto and a generous grind of black pepper.
From binanpasta on Instagram. Ingredients read from the on-screen labels; the video has no spoken method, so the steps are reconstructed from what is shown.
