Description
Fresh and charred snap peas are flavored with lemon, chiles, mint and basil and placed atop room-temperature burrata that has been opened like a book and spread to form a beautiful, creamy base for the veggies. It’s hard to determine if this is a salad or a side dish, so don’t choose and serve it as either!
Ingredients
Scale
- 8 ounces burrata, drained and dried
- Extra-virgin olive oil, as needed
- Flaky sea salt, such as Maldon
- Zest and juice of 1 lemon
- 1 pound sugar snap peas, trimmed of strings if needed
- 2 thick slices of rustic crusty bread, torn into small pieces (about 1 cup)
- 3 garlic cloves, smashed
- Minced Calabrian chiles packed in oil, to taste
- 1/4 cup fresh mint leaves, torn
- 1/4 cup fresh basil leaves, torn
- Kosher salt and freshly ground black pepper, to taste
- Calabrian chile flakes or red chile flakes, to taste, optional
Instructions
- Place your burrata on a serving platter and open by cutting in half, taking care not to cut all the way through. Spread each cut side of the burrata along the bottom of the plate, using your knife to cut parallel to the plate if you need to. The burrata should be “butterflied” at this point to form a base. Sprinkle with sea salt and drizzle with olive oil. Allow to sit for at least 30 minutes, or longer if needed, as you prepare the rest of the recipe. The burrata should be at room temperature at serving time.
- Place your sugar snap peas in a large mixing bowl. Drizzle with a little olive oil and season to taste with salt and pepper.
- Preheat a cast-iron skillet on the stovetop or on your grill over medium-high heat. Once preheated, reduce the heat to medium. Add a couple tablespoons of olive oil and the smashed garlic cloves; allow to infuse for about 1 minute, until fragrant. Add the bread crumbs and season with salt and pepper. Allow to crisp and turn golden-brown, stirring as needed. Grate the zest of half the lemon over toasted bread crumbs, tossing to coat. Remove the garlic cloves and transfer the bread crumbs to a plate; set aside.
- Return the skillet to the heat and place half the sugar snap peas in the skillet. Cook, stirring occasionally, until the peas are charred in spots and tender, about 3 to 5 minutes. Transfer to the bowl with the remaining raw sugar snap peas and toss to combine. Add the remaining lemon zest, all of the lemon juice and the Calabrian chiles to taste. Taste for seasonings and adjust if necessary. You can cut some of the snap peas in half to expose the beans inside if you want an extra-pretty presentation.
- To assemble: Scatter the sugar snap peas over the burrata. Top with the toasted bread crumbs. Drizzle with more olive oil, flaky sea salt and the mint and basil leaves.
Notes
Inspiration: Burrata with Charred and Raw Sugar Snap Peas on smittenkitchen.com
- Category: Vegetable Sides, Salad