Rut. Roe. I knew I would LOVE this combination of charred snap peas and burrata. Why…..because I made this (or a very close version) last year!!! Adding fresh herbs, lemon and a crunchy topping makes this version an ideal summer side. In my previous recipe, the burrata was not butterflied and drizzled with olive oil. Also this recipe calls for basil, mint, lemon and sautéed croutons to finish. You decide, that version or this!!! 7 years, 370 recipes later….it can happen!!!!!
Burrata with Charred and Raw Sugar Snap Peas
Servings 4
1 8-ounce ball burrata
Olive oil, for drizzling and brushing
Flaky sea salt
Freshly ground black pepper
Half a lemon
1 pound sugar snap peas
1 to 2 thick-cut slices crusty bread, about 1 cup
A handful of mint and basil leaves, torn or thinly sliced
Chiles in oil or red pepper flakes to serve
Butterfly your burrata: Drain burrata and gently dab dry on a paper towel. Place on serving platter. Begin to cut in half vertically but stop halfway and turn knife sideways (in either direction) and cut out to wall of burrata but not through. Use knife to flip it open onto the plate, then spread the center cream a bit into a flat layer. Repeat on second side. Drizzle lightly with olive oil and sprinkle with flaky salt. Let sit at room temperature while you prepare everything else, or up to an hour, if you have the time. Taking the chill off it is the key for the creamiest insides and best flavor.
Trim/de-string your sugar snaps and place in a large bowl. Drizzle with 1 tablespoon olive oil (or more, to taste), many grinds of black pepper, and sea salt and toss to evenly coat.
Grate or shred your bread into coarse crumbs. You want a little shy of 1 cup.
Grill instructions: Prepare your grill for medium-high direct heat.
Make the crumbs on the grill: Place a small cast iron frying pan on a medium-high heat on your grill and place the torn bread and a glug of olive oil inside, enough to dampen the crumbs. Season with salt and cook the crumbs, stirring from time to time, until they’re golden and crisp. About a minute before they reach the perfect color, finely grate the zest of half a lemon over them and stir to heat and combine. Set crumbs aside.
Grill your sugar snaps: Place half your prepared sugar snaps in on a wire rack or grill basket on a grill and grill, tossing occasionally, until charred in spots, about 3 to 5 minutes. Transfer back to bowl with remaining raw sugar snaps and toss to combine.
Stove instructions: Make the crumbs on the stove by following the above instructions but use a large, heavy frying pan over medium-high heat, the same one you’ll use again for the sugar snaps. Scoop the crumbs out into a bowl to cool.
Blister your sugar snaps on the stove: Heat the large, heavy frying pan you used for the crumbs over high heat. Add half of prepared sugar snaps and cook, tossing occasionally, until charred in spots, about 3 to 5 minutes. Transfer back to bowl with remaining raw sugar snaps and toss to combine.
To finish: Scatter charred and raw sugar snap mixture over butterflied burrata along with crumbs. Drizzle with more olive oil, flaky sea salt. Add mint or basil leaves and serve with chiles in oil or red pepper flakes to taste.
Adapted from: Smitten Kitchen
