Burrata with Peas and Prosciutto
Inspired by Adapted from Nancy Silverton’s Harvest to Heat. Impressive but utterly simple to pull off- this Italian burrata cheese starter would certainly make for a lovely dish for any dinner party or date night in.
Servings 2 people
- 1 cup frozen peas thawed
- 1/4 tsp lemon zest
- Juice of 1/2 lemon
- 1 tbsp olive oil
- 2 tsp finely minced fresh mint
- 1 tbsp parmesan cheese
- Salt and pepper to taste
- 8 slices thin of prosciutto
- 1 fresh burrata ball
- Extra Virgin Olive oil for drizzling
Mix together the peas, lemon zest, lemon, olive oil, mint and cheese. Season with salt and pepper to taste.
Lay four slices of prosciutto onto two plates, each in a nest like shape.
Carefully slice the burrata in half, laying the cut side down as quickly as possible to contain the creamy center.
Scatter the peas around and on top of the burrata, then drizzle with olive oil to serve.