Burrata and peas is one of those quiet marriages of ingredients I could eat all summer long. On a warm afternoon, I will often tear off pieces of cool, milky burrata and toss them with peas and ruffled leaves of pale green lettuce. Other times, I make a dressing with olive oil, peas and basil, then watch it trickle, green and verdant, over the burrata. I think the dish is at its most beautiful when you tear open the cheese and spoon the dressing inside, letting it form brilliant green pools among the snow-white curds.
peas 200g, shelled weight
basil leaves 15g
olive oil 150ml
white wine vinegar 1 tbsp
burrata 4 x 150g balls
small basil leaves a few, to finish
Bring a pan of water to the boil and salt it lightly. Tip in the peas and let them cook at a rolling boil for 3 or 4 minutes till bright and tender, then drain them. Put the basil into a blender with the olive oil and vinegar, and reduce to a bright green dressing. Transfer to a bowl and add most of the warm, freshly drained peas. Set the others aside.
Put the burrata on a serving dish and squeeze them until they split open. Spoon the pea and basil dressing over them. Scatter over the reserved peas and small basil leaves and serve.