Burrata with Speck, Peas, and Mint


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

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

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.


  • 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


  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.

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