I was lucky enough to go along to the Delicious Magazine lunch that was held at Spring Restaurant in Brisbane recently. We were met by a beautiful setting and I especially loved the cutlery which someone told me had been flown in from France and the staff were so friendly. Vali Little was there and I asked her to autograph the newest Delicious Cookbook “Home Cooking” for me. Firstly our entrée was Burrata with Prosciutto and Peas and a platter of salami and bread. The Burrata dish was so fresh and perfect for our hot Queensland summers. Burrata is an Italian cheese made with Mozzerella and cream, if you cannot find this you could replace it with Buffalo mozzarella. I was so impressed by it that I will serve it on Christmas day as one of my entrées. Like most of the recipes I share, it’s simple and encourages the use of fresh ingredients. I have replaced the Burrata with Buffalo mozzerella recipe as it is too hard to find for most people.
Recipe (from Delicious Home Cooking page 202) With slight changes
1 1/2 cups of fresh or frozen peas
8 thin prosciutto slices
1/3 cup of extra virgin oil
2 tbsp lemon juice and lemon wedges to serve
1 cup of finely grated parmesan
2 x 200g mozzerella balls roughly torn
1/3 cup small mint leaves
Chargrilled sourdough (exchange this for gluten free bread if you want the meal to remain GF)
Cook fresh peas in a saucepan of boiling, salted water for 1 minutes or until tender. Drain, then refresh under cold water. Place in a bowl and roughly mash with fork. (I left my peas whole).
Whisk the olive oil and lemon juice together and season. Toss half the dressing with the peas, then stir through half the parmesan.
Divide half the peas among serving plates and top with burrata and prosciutto. Top with the remaining peas and drizzle with remaining dressing. Scatter mint leaves and remaining parmesan. Season and serve with chargrilled bread.
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