My F&W
quick save (...)
Burrata with Speck, Peas and Mint
© David Malosh

Burrata with Speck, Peas and Mint

  • SERVINGS: 2
  • FAST
  1. 1/3 cup fresh or frozen baby peas
  2. 1/4 cup packed finely shredded mint leaves
  3. 1 1/2 teaspoons fresh lemon juice
  4. 3 tablespoons extra-virgin olive oil
  5. 1/4 cup freshly grated Parmigiano-Reggiano cheese, plus more for sprinkling
  6. Kosher salt and freshly ground pepper
  7. 8 thin slices speck (about 2 ounces)
  8. 6 ounces burrata cheese, cut into 4 pieces
  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.

YOU MIGHT ALSO LIKE

Ratings

Average Rating

(1)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    You might also like
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.

    Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.