• 4ea 4oz balls burrata
  • 4oz dry cured black olives
  • 1 lemon, cut into segments
  • zest of 1 lemon
  • 4 oz pea pesto (to follow)
  • 4oz lemon scented bread crumbs (to follow)
  • extra virgin olive oil
  • sea salt
  • black pepper
  • 4oz n’duja sausage (optional)
  • 12 mint leaves ripped
  • pea tendrils
  • for pesto
    • 6oz blanched sweet peas
    • 3oz olive oil
    • 8 cloves garlic, roasted
    • juice oil 1 lemon
    • zest of 1 lemon
    • 2 oz grated parmesan cheese
    • salt & pepper to taste
      • in a blender, puree the peas with olive oil, if it becomes to thick add ice water to consistency.
      • While blending add the remaining ingredients until smooth
      • Season with salt & pepper to tasted
  • For the bread crumbs
    • Using old dry bread, crumbled in a food processor until medium fine
    • In a sauté pan, add ½ c olive oil over medium heat
    • Crush 2 cloves of garlic and add to the oil
    • Let toasts of 3 minutes without burning
    • Add the bread crumbs and toast until golden brown
    • Season with salt, pepper and zest of 1 lemon
  • To assemble
    • On a plate spread the pesto into any fashion desirable
      • Break open the burrata but keeping the bottom together
      • Place onto the pesto
      • Season with crunchy salt and olive oil
      • Top with the lemon segments, bread crumbs and olives
      • Make a “salad “of the pea tendrils and mint, dressed with olive oil and lemon zest
      • Place on the burrata
      • Strewn the n’duja around the plate

 

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