Peas, prosciutto and burrata walk into a bar…just kidding, we’ll stop. But they are combining forces for the ultimate seasonal appetizer, courtesy of Gaby Dalkin’s new cookbook, Eat What You Want. Best of all, it’s ready to serve in ten minutes and you don’t even have to turn on the oven.
“When fresh peas hit the market, I’ll put them on everything,” Dalkin writes, “from pizza to pasta, bowls to salads and I’ll puree them into a pesto—anything to make the most of their all-too-short season. If I had to pick my favorite combination, though, it would be this super-simple DIY snack platter with prosciutto and burrata, plus two kinds of peas, naturally. Serve it with crostini, crackers or just a spoon!”
Reprinted from Eat What You Want: 125 Recipes for Real Life. Copyright © 2020 by Gaby Dalkin. Photography by Matt Armendariz. Published by ABRAMS.
20-Minute Burrata Salad with Stone Fruit and Asparagus
Ingredients
2 garlic cloves, finely chopped
⅓ cup (30g) finely grated Pecorino Romano cheese, plus more for finishing
⅓ cup (75ml) extra-virgin olive oil
Juice of 1 lemon
¼ teaspoon crushed red pepper flakes
Kosher salt and freshly ground black pepper
One 10-ounce (280g) package frozen peas, completely thawed
½ cup (135g) thinly sliced sugar snap peas
4 ounces (115g) thinly sliced prosciutto
6 ounces (170g) burrata cheese
Fresh dill fronds, for garnish
Toasted crostini or crackers, for serving
Directions
1. Place the garlic in a medium bowl and add the Pecorino, a few tablespoons of the olive oil, the lemon juice, red pepper flakes, salt and plenty of black pepper, and whisk to combine. Add half of the thawed peas and the sliced sugar snap peas. Taste and adjust the salt and pepper as needed.
2. Using the back of a fork, roughly smash the rest of the peas into a chunky mash and add them to the bowl, stirring to combine. Transfer the pea mixture to a serving platter. Scatter the sliced prosciutto on top, then tear the burrata and scatter that on top as well. Garnish with fresh dill fronds and serve with crostini or crackers.