Nancy Silverton's Burrata with Speck, Peas and Mint
Diane Rossen Worthington

 

Nancy Silverton's Burrata with Speck, Peas and Mint

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"Harvest to Heat" is a unique book that explores the relationships between chefs, farmers and artisans. In addition to beautiful photographs and informative stories, the book features recipes by inventive American chefs. This is a great resource for the curious cook who wants to know more about how produce is grown, how cheesemakers create, how seafood is caught and much more.

One featured chef, Nancy Silverton of Los Angeles, has been working with farmers and artisans for decades. She is known for her creative combinations and simple yet sophisticated cooking philosophy. Having been the original pastry chef at Spago, and now the owner/chef of Osteria Mozza, Nancy is always searching for the best quality she can find. She is big on cheese -- she's renowned for her pizzas and her eclectic cheese bar -- so it is no wonder she came up with an interesting way to use authentic burrata cheese. Burrata was invented as a way to use leftover curds after making mozzarella. The mozzarella is formed into a pouch and filled with these creamy curds.

This recipe combines a simple meat and cheese pairing with spring ingredients. Look for fresh peas at your local farmer's market, and use them quickly so they retain their sweet flavor.

Speck, an air-dried ham from northern Italy, and burrata are available at specialty shops. If you can't find speck, you can substitute with thin slices of prosciutto. The burrata is worth hunting for, but if it's not available, try a good quality fresh mozzarella. This is a lovely first course.

Nancy Silverton's Burrata with Speck, Peas and Mint

Reprinted with permission from "Harvest to Heat" by Darryl Estrine and Kelly Kochendorfer (The Taunton Press, 2010)

Serves 4.

1 1D2 cups fresh peas

1D2 cup medium-size mint leaves, julienned

2 tablespoons fresh lemon juice

4 tablespoons extra-virgin olive oil

8 tablespoons freshly grated Parmigiano-Reggiano

Coarse salt and freshly ground black pepper

1 pound speck (about 16 slices)

1 pound fresh burrata, cut into slices

8 slices (it may not cut into perfect slices)

1. Heat a small saucepan of water over medium-high heat; add the peas and cook for 2 minutes. Drain and cool under cold running water.

2. In a medium bowl, combine the peas, mint, lemon juice, olive oil, 4 tablespoons of the Parmigiano, and salt and pepper to taste. Mix well but gently until thoroughly combined.

3. Arrange 4 slices of speck in a circular pattern on 4 small plates; alternatively, you can arrange all slices of speck folded over on a large serving dish. Arrange 2 slices of burrata in the center of each plate of speck or evenly on the large dish, if using.

4. Pile the pea and mint mixture onto the burrata, allowing a bit to fall onto the speck. Sprinkle 1 tablespoon of Parmigiano evenly over the top of each plate or over the large serving dish.

Main Course, Ham, Italian

 

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Nancy Silverton's Burrata with Speck, Peas and Mint

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