• 1/3 cup fresh or frozen baby peas
  • 1/4 cup packed finely shredded mint leaves
  • 1 1/2 teaspoons fresh lemon juice
  • 3 tablespoons extra-virgin olive oil
  • 1/4 cup freshly grated Parmigiano-Reggiano cheese, plus more for sprinkling
  • Kosher salt and freshly ground pepper
  • 8 thin slices speck (about 2 ounces)
  • 6 ounces burrata cheese, cut into 4 pieces

How to make this recipe

  1. In a small pot of salted boiling water, cook the peas until tender. Drain and rinse under cold water; pat dry. In a medium bowl, toss the peas with the mint, lemon juice, olive oil and the 1/4 cup of Parmigiano-Reggiano cheese. Season with salt and pepper.

  2. Arrange 4 slices of the speck on each plate and top with 2 pieces of the burrata. Spoon the pea mixture over the burrata, sprinkle with Parmigiano-Reggiano cheese and serve.

Suggested Pairing

Refreshing Italian sparkling wine: NV Mionetto Prosecco di Valdobbiadene.

Contributed By Photo © David Malosh Published February 2011

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