Courtesy of Mario Batali and Nancy Silverton

Servings: 2

Time: Fast

Ingredients

1/3 cup fresh or frozen baby peas

1/4 cup packed finely shredded mint leaves

1 1/2 teaspoons fresh lemon juice

3 tablespoons extra-virgin olive oil

1/4 cup freshly grated Parmigiano-Reggiano cheese, plus more for sprinkling

Kosher salt and freshly ground pepper

8 thin slices speck (about 2 ounces)

6 ounces burrata cheese, cut into 4 pieces

Directions

1. In a small pot of salted boiling water, cook the peas until tender. Drain and rinse under cold water; pat dry. In a medium bowl, toss the peas with the mint, lemon juice, olive oil and the 1/4 cup of Parmigiano-Reggiano cheese. Season with salt and pepper.
2. Arrange 4 slices of the speck on each plate and top with 2 pieces of the burrata. Spoon the pea mixture over the burrata, sprinkle with Parmigiano-Reggiano cheese and serve.

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