|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
- 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)
- Heat a small saucepan of water over medium-high heat. Add peas and cook for 2 minutes. Drain and cool under cold water.
- In a medium bowl, combine peas, mint, lemon juice, olive oil, cheese, and salt and pepper to taste. Mix gently until thoroughly combined.
- 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.