Burrata with speck, peas and mint

Burrata is one of those things I've heard about and read about but had never actually tasted. It turns up again and again in cookbooks, especially my two new favorites: Harvest to Heat and Fresh from the Market. So when I was in Kings Supermarket in Garwood a couple weeks ago and saw it on the shelf, I had to have it. I bought one and decided to figure out what to with it it later... (much like the D'Artagnan rabbit I bought on the same trip - he will make his appearance here soon!)

I saw this recipe and loved its simplicity. It became the first course of a Sunday dinner Jeff and I had. The verdict on burrata: my oh my. It's rich, luxurious and one of the tastiets things I've ever had the pleasure of consuming. No kidding. We both actually felt the speck overpowered it just a tad. I'll make the same recipe again but try it with regular prosciutto... Either way, it's elegant and divine. If you can find burrata, give it a go. The rest is easy.



Burrata with speck, peas and mint
adapted from Harvest to Heat  by Darryl Estrine and Kelly Kochendorfer

3/4 cup fresh peas
1/4 cup fresh mint leaves, julienned
1/2 to 1 Tbsp. fresh lemon juice
1 Tbsp. Extra Virgin olive oil
4 Tbsp. freshly grated Parmigiano-Reggiano
Sea salt and freshly ground black pepper
8 slices speck
1 8-oz. piece fresh burrata, sliced just before serving

Heat a small saucepan of water over high heat. Add the peas and cook for 2 minutes. Drain and cool under running water.

In a small bowl, combine the peas, mint, lemon juice to taste, olive oil, 2 Tbsp. Parmigiano-Reggiano, and salt and pepper. Stir well but gently to combine.

Arrange 4 slices of speck on each of two plates. Arrange half the burrata over the speck on each plate. Top with a mound of the pea mixture. Sprinkle with the remaining Parmigiano-Reggiano.