Mario Batali and Nancy Silverton: Burrata with Speck, Peas and Mint More Cheese Dishes
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.
Refreshing Italian sparkling wine: NV Mionetto Prosecco di Valdobbiadene.