by I love dealing with this type of dish, especially if I have good ingredients. It is a assembly of components. Dishes with Burrata are a bit difficult. One globe per person seems to be too much, but as soon as you have shared it, the cream comes out inside. Depending on the appetite for split or whole. There is nothing wrong with using frozen peas, especially petits pois – they are small pops of the sweetness.
overview
Preparation time
10 minutes
Cooking time
7 minutes
Served
2
Ingredients
For the dressing
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125 ml of extra virin olive oil (no bitter Tuscan) and additional to drizzle
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1 tablespoon of white balsamic vinegar or as required
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½ tl dijon mustard
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20g basil leaves (no stems)
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½ small shallot, cubes
For the salad
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175g of asparagus
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30g fresh or frozen peas thawed when it is frozen
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25g peas shoots
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4 slices of parma ham, torn into pieces
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2 Burratas
Proceedings
Step 1
To make the dressing, add 125 ml of olive oil extraviresPresent 1 tablespoon of white balsamic vinegarPresent ½ tl dijon mustard And 20g basil leaves To a kitchen machine with ½ tablespoon of water And some spice and whiz.
Step 2
Add ½ small gewered shallot – It will season the dressing as it is – and pulsate until you get a thickness similar to pesto. Button to see if you want to grasp a little with a spice, oil or white balsamic vinegar. This makes more dressing than they need, but it stays well in the fridge.
Step 3
Prepare 175g of asparagus by cutting off the hard wooden end of each spear. Damp the asparagus for about 7 minutes or until only tender – the timing depends on the thickness of the spear. Dry in a clean tea towel to absorb the moisture that clings to them.
Step 4
Share the salad components – the asparagus, 30g fresh or frozen peasPresent 25g peas shootsPresent 4 slices torn parasit And 2 Burratas – between your plates. Be everything and give part of the basil dressing about it. Add a vertebrae from olive oil outside the vireg and serve.
