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SEASONAL PRODUCE HIGHLIGHT: FRESH PEAS

 

PRODUCE NOTES          RECIPE          WINE PAIRING


PRODUCE NOTES

Fresh peas are in season for only a short time, but 

 


BURRATA WITH FRESH PEAS, ASPARAGUS, BROAD BEANS, MINT & ANCHOVIES

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makes 2 servings as a starter

 

INGREDIENTS

1 each Burrata or 2 burratine

80 grams shelled fresh peas

80 grams shelled broad beans

6 spears of asparagus

2 anchovies

8 mint leaves finely sliced, plus a few small mint leaves for garnish

Zest of ½ of a lemon

4 tablespoons extra virgin olive oil

2 slices of sourdough bread

Maldon Salt & pepper to taste

1 fresh garlic clove

Pea shoots to decorate

 

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Recipe by LA FROMAGERIE Head Chef Alessandro Grano

METHOD

Remove the burrata from the fridge, so it comes to room temperature.

Clean the asparagus, cutting each spear where the asparagus naturally snaps. Discard the tough base ends that you’ve cut away, and lightly peel the base on the remaining spears. In the meantime, bring a pan of salted water to the boil. Blanch the peas for 4 minutes and drain in iced water; do the same for the broad beans and the asparagus.

Finely chop the anchovies and place them In a medium bowl along with half of the broad beans and half of the peas. Mix well with a fork, add the lemon zest, the mint and pour in the olive oil until it creates a loose dressing. Season with salt and pepper.

Toast the bread under a grill on both sides and slightly scrub one side with the garlic. Place the bread on your serving plate and then drizzle with a spoon of dressing. Place the burrata on the bread and cut into it to allow the creamy filling to ooze out. Place 3 asparagus  on each burrata half. Slightly season the with salt and pepper and pour over the remaining dressing and vegetables. Garnish with pea shoots and mint leaves

Pair with Antica Enotria Falanghina. 

 

 

wine pairing: antica enotria falanghina

 
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Azienda Agricols Antica Enotria

Cerignola, Foggia, Puglia

Grapes: 100% Falanghina Greco (ORGANIC)

An ancient grape variety dating back to Greek settlers, the grapes are left to macerate in their juice after crushing, then ferment in steel tanks. Brilliant straw yellow with golden undertones. Great minerality to the fresh bouquet with pineapple and then banana on the nose. Full bodied and quite powerful; perfect with Seafood, tomato dishes, Burrata and Mozzarella. Serve chilled.