Ingredients
- 1 cup fresh peas
- 1 teaspoon aged apple vinegar
- 1 tablespoon extra virgin olive oil
- 1/2 cups sugar snap peas
- 1 tablespoon extra virgin olive oil
- 1/2 teaspoon kosher salt
- 1 teaspoon lemon juice
- 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.
