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Mozzarella con Piselli (Mozzarella with Peas)

COOK TIME
15 mins
PREP TIME
30 mins
SERVINGS
1-2
RATE THIS RECIPE
(0)
Courtesy Stefano Secchi
COOK TIME
15 mins
PREP TIME
30 mins
SERVINGS
1-2
RATE THIS RECIPE
(0)

Ingredients

Fresh Peas
  • 1 cup fresh peas
  • 1 teaspoon aged apple vinegar
  • 1 tablespoon extra virgin olive oil
Sugar Snap Peas
  • 1/2 cups sugar snap peas
  • 1 tablespoon extra virgin olive oil
  • 1/2 teaspoon kosher salt
  • 1 teaspoon lemon juice
To Serve
  • 1 (5-ounce) ball mozzarella di bufala
  • flaky finishing salt
  • extra virgin olive oil, for drizzling

Chef notes

I love this recipe because the natural sweetness of the peas perfectly complements the creamy richness of the cheese and brings it to the next level.

Technique tip: Getting the most delicious and fresh-looking sugar snap peas is key here; if not, use all frozen peas.

Swap option: You can sub burrata in place of mozzarella.

Preparation

For the fresh peas:

1.

Bring a pot of salted water to a boil. Set up a bowl with ice water.

2.

Add the peas and cook for one minute. Quickly dunk in ice water; reserve.

3.

In a blender, puree the fresh peas with the apple cider vinegar and extra virgin olive oil, until smooth; reserve.

For the sugar snap peas:

1.

Bring a pot of salted water to a boil. Set up a bowl with ice water.

2.

Add the sugar snap peas and cook for one minute. Quickly dunk in ice water; reserve.

3.

Mix the peas and extra virgin olive oil with kosher salt and lemon juice.

To serve:

On a plate, place the puree down and top with the mozzarella. Add the sugar snap peas to the side and serve with finishing salt and more olive oil.