Nancy Silverton makes Burrata with Speck, Peas and Mint at the 2009 F&W Classic in Aspen.Nancy Silverton makes Burrata with Speck, Peas and Mint at the 2009 F&W Classic in Aspen.
So that the cheese that I will be using is stretchy stella, and this is the curds of mozzarella mixed with cream and it becomes a burette, or the shell of the mozzarella or the skin is stretched around it. It's made with fresh mint, some blanched english peas. What's not in your recipe are some unblanched sugar snap peas that are just washed, the string removed, and then cut on the bias. And I love to put the sugar snaps along with the English peas because they are just so crunchy and fresh. [BLANK_AUDIO] Fresh cracked black pepper, can you say that fast? Fresh black crack. Cracked, no. [LAUGH] Kosher salt. [BLANK_AUDIO] Some Reggiano parmesan grated into it. All right, I'm gonna line the plate with a little speck, which is smoked. What is speck, Nancy? It's smoked prosciutto. All these, the tuccis that I'm gonna be using are from a new mozzarella company called Di Stefano. And out of Los Angeles, they do ship And I think Mario you used Distefano in Las Vegas I think as both of your restaurants there, yes? Yes, but when we're in Las Vegas we call it Distefano. [LAUGH] Oh, okay. It's okay, I used to call our restaurant Moza, Moza right, like cuz mozzarella. And Mario had to correct me. He let me know it was not a Jewish restaurant we were opening, but we were opening, [LAUGH] In Italian it's called mosa right? Exactimento. A fresh grating of Reggiano parmesan, and the first dish is done. Looks great.