Burrata with speck, peas, and mint [Nancy Silverton] from Harvest to Heat: Cooking with America's Best Chefs, Farmers, and Artisans (page 46) by Darryl Estrine and Kelly Kochendorfer

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Notes about this recipe

  • CGNE on October 04, 2011

    Hi All--I would like to make this salad for our pot luck. I live two blocks from Formaggio (in Cambridge) and I know I can get good speck and burata. It's the wrong season for fresh peas so I thought I would use pea tendrils instead. There is a farmer in Westport, MA who grows pea tendrils in a greenhouse. They are absolutely delicious and taste of peas and have a substantial quality but are tender, I think they would be a great substitute. I can get some the previous weekend. We have mint in our garden. See you all soon. Judy Kramer

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