Burrata, smal peas and asparagus cream

Burrata, smal peas and asparagus cream

Suggested material offered in store

Ingredients

1 whole burrata Garofalo 125gr (available at Milano)

300gr frozen peas

400 gr asparagus

Basil leaves

Stefano's olive oil

1 teaspoon fresh chopped rosemary

100 gr roasted almonds shaved

Salt and pepper

Stefano's spicy oil or hot red pepper


Preparation

Blanch the peas in a salted boiling water for 1 minute.

Drain and rinse in a cold water.

Peel asparagus, trimmed and cut into 1’’ pieces.

In a sauté pan Julienne 28cm, heat oil at medium heat, add rosemary and cook for 1 minute. Add the asparagus and cook for 3 minutes. Put aside.

In the same pan, brown the almonds until lightly colored.

Keep aside a bit of peas and the tip of asparagus.

Put the rest in a food processor, with basil, oil, salt and pepper.

Mix until the sauce is creamy.

In a round serving platter, pour the creamy sauce, add the burrata in a center, and the vegetables around. Sparkle with almonds and drizzle spicy oil or hot red pepper if desired. Salt and pepper and serve.

Excellent with slices of toasted country bread.


Yield

4 servings.


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