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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.