Peas and burrata go great together.
Now is the best time to make the pea and burrata combo. Mari Moilanen
– I ate peas and burrata for the first time in Nice this spring, says the food journalist Mari Moilanen Something tasty in his blog.
The combination was so delicious that Moilanen wanted to test the idea at the time of sweet domestic peas.
– It goes without saying that the portion smacks of perfection.
Moilanen reminds that domestic peas have not won. They are sweet, suitably small and juicy, and there is plenty of flavor.
– I made this as an appetizer at the cottage. In addition to the peas and burrata dish, there was olives and onion focaccia and a glass of Whispering Angel rose wine, Moilanen writes.
Peas and burrata
(starter for 4 people)
3-4 burrata
2 dl fresh peas
1-2 small red onions
a few sprigs of fresh mint
a few opened pods with peas
a pinch of finger salt
ground black pepper
a drizzle of olive oil
1. Shred the peas. A couple of desi are enough to cover the burrata. Cut the onions into very thin slices with a mandoline or a knife.
2. Open the burrata by hand on a beautiful serving tray. Sprinkle peas, onion slices on top and decorate the portion with opened pieces of peas and mint leaves. Season the portion with finger salt, black pepper and finish with a good drizzle of olive oil. Scrape into your mouth with fresh bread, for example focaccia.