RCP-126 — Burrata, peach, prosciutto

Station: cold. Yields 4 serving. Plate cost: $2.08 per portion.

Procedure

How the line cook should execute this recipe.

Stone fruit at peak ripeness, torn burrata, prosciutto, mint, EVOO finish.

Ingredients (3)

Quantities scale to the recipe yield. Substitution column documents what the chef permits.

Code	Ingredient	Qty	Unit	Substitution
ING-mozzarella	Fresh mozzarella	320	g	—
ING-mint	Mint	0.5	oz	—
ING-evoo	Extra virgin olive oil	30	ml	—

Linked menu items (1)

Where this recipe appears on the menu — plate cost feeds margin calculations.

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