This recipe from America’s Test Kitchen makes an elegant light lunch or supper. Mix the Dutch baby ingredients, pour into a hot skillet and bake for about 20 minutes. Top the Dutch baby with lightly dressed arugula, burrata and sliced prosciutto. Cook’s note: I omitted the fresh herbs.
Avoiding Additives and Preservatives
I used San Danielle prosciutto, which is preserved with salt and Acetaia La Bonissma balsamic vinegar, which has no added sulfites. Both are available at our local Your Independent Grocer. Burrata typically does not contain additives or preservatives but check the label to be sure.
Dutch baby with burrata and prosciutto
Ingredients:
Dutch baby
¼ cup (60 ml) extra-virgin olive oil, divided
1¼ cups (6¼ ounces/177 grams) all-purpose flour
½ teaspoon (2.5 ml) table salt
4 large eggs
1 cup (250 ml) skim milk
2 tablespoons (10 ml) chopped fresh basil, oregano, thyme, parsley, and/or tarragon, plus extra for sprinkling
Topping
4 ounces (113 grams) burrata cheese, room temperature
¾ cup (187.5 ml) baby arugula
½ teaspoon (2.5 ml) extra-virgin olive oil, plus extra for drizzling
½ teaspoon (2.5 ml) balsamic vinegar, plus extra for drizzling
1 ounce (28 grams) thinly sliced prosciutto, torn into bite-size pieces
Preparation:
Dutch baby
Adjust oven rack to middle position and heat oven to 450 degrees F (232 degrees C). Grease 12-inch (30-cm) cast-iron skillet with 2 tablespoons (30 ml) oil, place skillet in oven, and heat until oil is shimmering, about 10 minutes.
Meanwhile, whisk flour and salt together in large bowl. In separate bowl, whisk eggs until frothy, then whisk in milk, basil, and remaining 2 tablespoons (30 ml) oil until incorporated. Whisk one-third of milk mixture into flour mixture until no lumps remain. Slowly whisk in remaining milk mixture until smooth.
Being careful of hot skillet handle, quickly pour batter into skillet and bake until Dutch baby puffs and turns golden brown (edges will be dark brown), about 20 minutes, rotating skillet halfway through baking.
Topping
While Dutch baby bakes, tear burrata into bite-size pieces over plate, collecting creamy liquid. Toss arugula with oil and vinegar and season with salt and pepper to taste.
Using pot holders, remove skillet from oven. Being careful of hot skillet handle, transfer Dutch baby to cutting board using spatula. Top Dutch baby with arugula mixture, followed by prosciutto and burrata and any accumulated liquid. Drizzle with extra oil and vinegar and season with pepper to taste. Slice into wedges and serve immediately. Serves 4.
From America’s Test Kitchen
