My F&W

quick save (...)

Advanced Search

Rating ( 1 )
5.0
Rate This
Comments
Save
Go to My F&W

Burrata with Speck, Peas and Mint

© David Malosh

Burrata with Speck, Peas and Mint

Contributed by Mario Batali and Nancy Silverton

SERVINGS: 2

•FAST

video Mario Batali and Nancy Silverton: Burrata with Speck, Peas and Mint

slideshow More Cheese Dishes

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

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.
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.

You Might Also Like

(1)

You must be logged in to comment. or

advertisement

advertisement