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Saturday, August 13, 2011

Harvest to Heat: Burrata with Speck, Peas, and Mint

I am hooked to my new cookbook Harvest to Heat. For my first recipe, I chose Burrata with Speck, Peas, and Mint. Enjoy this recipe by Chef Nancy Silverton of Osteria Mozza.

Burrata with Speck, Peas, and Mint

This entire book is based on the concept of minimizing the time it takes from farm to table. Authors Darryl Estrine and Kelly Kochendorfer wanted to document a collection of recipes from "cooking with America's best chefs, farmers, and artisans."

This particular recipe is Chef Nancy Silverton's creation based on fresh burrata cheese supplied by Mimmo Bruno of DiStefano Cheese. Thanks to mozzarella, burrata's popularity actually resulted from using leftover mozzarella curd. The curd is stretched into a thin sheet, then filled with a mix of sweet cream and shreds of mozzarella (stracciatelle). I was first exposed to this delicious "cousin of mozzarella" at my favorite gastropub Waterloo & City with its Roasted Beets & Burrata Salad. I was head over heels in love ever since.

Harvest to Heat by Darryl Estrine and Kelly Kochendorfer

Burrata with Speck, Peas, and Mint
Serves 4

  • 1 1/2 cups fresh peas
  • 1/2 cup medium-sized mint leaves, julienned
  • 2 tbsp of fresh lemon juice
  • 4 tbsp EVOO (extra-virgin olive oil)
  • 8 tbsp of freshly grated Parmigiano-Reggiano
  • Coarse salt and freshly ground pepper
  • 1lb of speck (thinly sliced, about 16 slices)
  • 1lb fresh burrata, cut into 8 slices (it will be oddly shaped) 
  1. Heat a small saucepan of water over medium-high heat. Add peas and cook for 2 minutes. Drain and cool under cold water.
  2. In a medium bowl, combine peas, mint, lemon juice, olive oil, cheese, and salt and pepper to taste. Mix gently until thoroughly combined.
  3. Arrange 4 slices of speck on each of the 4 plates. Place 2 slices of burrata on top and drizzle with pea mixture. Sprinkle 1 tbsp of cheese evenly over the top of each plate. 


  1. I am a big supporter of farm to table. So important to support local farmers. Thanks for introducing me to a new cookbook, I'll check it out.

    Lovely dish. Love the vibrant, fresh flavors. I am a big big fan of speck.

    Two thumbs up.

  2. I like the concept of farm to the table. I had experienced long ago and would like to have that again but hard to find really fresh fruit and vegetables. Even farmers market products are over a week old sometimes... I will be counting some day in my far away future to have my own fruits and vegetable garden . . . .

    Thank you for introducing Harvest to Heat and your lovely and vibrant dish. I am gonna find this book.

  3. burrata just sound fancy! i've never heard of this cheese before. i love the idea of minimizing from farm to table!

  4. This sounds so manly. You always know the top stuff from the top chefs ay... Silverton. If only I have a bigger bookshelves, I'd get more and more awesome chef cookbook.
    Great one Jess!

  5. What a great recipe... Silverton is a great chef with so many brilliant ideas..
    Love the photo!

  6. Lovely dish with terrific ingredients!

  7. I like how the plating and setting give off a rustic vibe in this shot, which matches the simple yet beautiful dish.

  8. Sounds like a great book -- thanks for introducing it to us! I love the pea/mint combo and I bet it's a fantastic pairing with speck!

  9. What a beautiful, fresh looking dish with mint flavors..Thanks for the book review..need to check out soon.

  10. Very interesting combination. Spec and peas! I love your presentation. I am too lazy to read (English) cookbooks...but I should get new inspiration by reading cookbooks!