22 minutes ago
Thursday, April 19, 2012
If you are a fan of fresh mozzarella, then Nancy Silverton's beautiful book MOZZA is for you.
She and Mario Batali opened this amazing sounding mozzarella bar osteria in L.A., which I will probably never go to, but I can dream.
Everything in the book is a beautiful looking antipasti using fresh ricotta or fresh "mutz", as we call it in Jersey (very classy).
In this simple recipe, the author uses burrata, that gorgeous, creamy milky mozzarella and decorates it with fresh English peas, spring mint leaves and fresh Parmigiano Reggiano.
Speck is draped around the balls (obscene) and drizzled with some good olive oil.
I served this with toasted ciabatta slices and it was the bomb.
Burrata with Speck, Mint & Peas: (adapted from Mozza) serves 4
1 large ball (or 2 small) of fresh burrata cheese
4 slices of speck (SMOKED prosciutto)
3/4 cup of fresh English peas, blanched until soft (you can use frozen petit pois, defrosted)
handful of mint leaves, chopped
1/4 cup of freshly grated Parmigiano Reggiano
sea salt & pepper
Mix the peas with the mint and most of the Parmigiano Reggiano (saving some for the top). Season with sea salt & black pepper. Drizzle with olive oil. Set aside.
On a large platter, drape the 4 slices of speck around the plate.
Place the burrata ball in the center.
Spoon the mint & pea mixture over the cheese and decoratively around the plate.
Finish the top w/ more grated Parmigiano Reggiano and olive oil.
This dish is best served at room temperature, so leave the cheese out for at least 30 minutes before serving.
Serve with crusty bread and smile. Yum.