Burrata with Speck, Peas and Mint

1. 1

   In a small pot of salted boiling water, cook the peas until tender.

2. 2

   Drain and rinse under cold water; pat dry.

3. 3

   In a medium bowl, toss the peas with the mint, lemon juice, olive oil and the 1/4 cup of Parmigiano-Reggiano cheese.

4. 4

   Season with salt and pepper.

5. 5

   Arrange 4 slices of the speck on each plate and top with 2 pieces of the burrata.

6. 6

   Spoon the pea mixture over the burrata, sprinkle with Parmigiano-Reggiano cheese and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.