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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