If you are a fan of Italian food, you will most certainly love this recipe; it is literally dripping with Italian heritage and character. Burrata with Speck and Minted Peas is the epitome of what Italians do best when it comes to food – elegant simplicity. It’s rich and creamy with a touch of smoke, yet incredibly balanced, bright, and satisfying. It’s the perfect first course or light lunch.
This recipe is one of my favorite “go-to” recipes in the warmer months. There is so much to love about Burrata with Speck and Minted Peas besides its deliciousness. This is a no-bake recipe, the ingredients are easily found at most grocery stores or online, and assembly is a cinch.
I’ve been making a version of this dish for decades. A few years back I came across an article in Food & Wine with a recipe from Nancy Silverton, that was similar. The key difference … speck! I had been using prosciutto crudo, which is fabulous, but speck’s smoke and light herbaceousness adds a touch of complexity that makes the dish pop. While delicious as is, the flavor profile of this recipe is versatile, making it a perfect canvas to get artistic. With a few small additions and accoutrements, you can really make this dish your own.
What Exactly Is Speck?
Speck is a cured lightly smoked ham made from the hind leg of a pig. Authentic Speck is primarily from South Tyrol, Italy, where its origins date back centuries. It is dry cured with salt, pepper, juniper, and other spices like bay. The ham then alternates between periods of cold smoke and air drying.
The flavor of Speck is savory with a touch of smoke and aromatic notes from the spices used during curing. Speck is often described as more robust, darker, and slightly denser than Prosciutto crudo.
What Is Burrata?
Burrata hails from the Puglia region in Southern Italy and is a soft, round pouch of mozzarella cheese filled with a decadent mixture of stracciatella (shredded mozzarella) and rich cream. Typically, burrata is made using cow’s milk, but you can also find versions made with buffalo milk. Buffalo milk has a higher fat content than cow’s milk, which can result in an even richer, creamier, slightly tangier burrata. Burrata’s distinguishing feature is the contrast between the chewy, elastic outer shell and the internal blend of cream and curds that flow from the cheese when cut.
Sound good to you? Yeah, I thought so, so let’s dig in!
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Burrata with Speck and Minted Peas
- Yield: 4 servings 1x
Ingredients
- 1 8-ounce tub (2 4-ounce balls) of burrata, cut into eight pieces
- 16 thin slices speck (approximately 6 ounces)
- ½ cup fresh or frozen baby or spring peas
- ¼ cup packed, finely shredded or chopped, fresh mint (more for garnish)
- 2 teaspoons fresh lemon juice
- 3 ½ tablespoons extra virgin olive oil (more for drizzling)
- ¼ cup freshly grated Parmigiano-Reggiano cheese (more for garnish)
- Salt and pepper to taste
Garnish (optional)
- Black pepper, freshly ground
- 2 tablespoons of freshly grated Parmigiano cheese
- Shredded mint
- Microgreens
- ½ teaspoon freshly grated lemon zest
- Extra virgin olive oil
- Grilled or toasted bread (for serving)
Instructions
- In a small pot of salted boiling water, cook the peas just until tender. Immediately drain and rinse under cold water. Pat dry and put the peas in a medium bowl.
- Toss the peas with the mint, lemon juice, olive oil, and ¼ cup of Parmigiano cheese. Season with salt and fresh ground pepper to taste.
Assembly
- Using four small/medium appetizer or salad plates, arrange four slices of speck on each plate.
- Spoon the pea mixture over the speck.
- Top the speck and peas with two pieces of the burrata.
- Top the burrata with a grind of black pepper, a light sprinkling of Parmigiano cheese, shredded mint, microgreens, lemon zest, and a drizzle of olive oil.
- Serve as is or with grilled or toasted country bread and enjoy!
Notes
Gilding The Lily | Garnish Ideas
- Toasted nuts: pistachio, hazelnut or pine nut
- Finishing oil: pistachio, truffle or hazelnut
- Finishing salt: Maldon sea salt flakes, smoked Maldon sea salt flakes, truffle salt, or Italian sea salts like Trapani or Cervia
- Fresh ground pink peppercorn
- Dried Calabrian chili flakes
- Julienned preserved lemon
- Fresh basil, torn or chiffonade
Accoutrements
- Bread: ciabatta, baguette or country boule
- Salad of field greens and a light vinaigrette
- Sliced fresh fruit: peach, apricot, cantaloupe, or tomato
- Dry white wine
- Limoncello Spritzer (recipe on Instagram in the post for this article)
I hope you enjoy the delicious harmony that is Burrata with Speck and Minted Peas. I’d love to hear about your experience. Share your thoughts and join the conversation.
One Response
Very appealing! Speck and burrata are both new to me. Would whole Foods have them? Can’t wait to try it!