Recipes

Burrata with Speck, Peas, and Mint

Name: Burrata with Speck, Peas, and Mint
Ingredients: 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

5.0

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Nancy Silverton is known for deliberate simplicity, and this dish is no exception.

By

Nancy Silverton

Updated on March 23, 2022

Burrata with Speck, Peas and Mint — Photo: © David Malosh

Yield:

2

Though it's not strictly a spring dish (she notes that frozen or fresh peas can be used), that's the feeling the meld of lavishly creamy cheese, pungent mint, tender peas, and smoky speck evokes. A no-fuss dressing of lemon juice and olive oil, along with salt and pepper, and a sprinkle of freshly grated Parmesan, offers harmonious balance in every last bite. Serve it as an appetizer, salad, light lunch, or just to make yourself happy.

Ingredients

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

Directions

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.