Charred Snap Peas & Burrata Board
Serves 4 to 6
vegetable oil
1 tbsp (15 ml) 10 oz (280 g)
1. In a wok or heavy-bottomed pan over medium-high heat, warm oil. Working in batches, add snap peas and cook until charred but still crisp. Add radicchio and salt and cook until slightly wilted, about 1 minute. Transfer to a mixing bowl, toss with 3 tbsp (45 ml) salsa verde and season to taste. 2. Place burrata on a serving board and arrange snap peas and radicchio around it. Drizzle with a few more spoonfuls of salsa verde, then top with cherries, toasted hazelnuts and fresh mint leaves. Serve with toasted focaccia and remaining salsa verde on side.
snap peas, trimmed
radicchio, core removed, leaves separated (optional)
¼ head
salt
¼ tsp (1 ml)
Olive & Vermouth Salsa Verde, make ahead, recipe follows
1 recipe
1 large/ 2 small balls 1 cup (250 ml)
burrata
halved pitted cherries or other sliced seasonal fruit hazelnuts, toasted and roughly chopped, for garnish
¼ cup (60 ml)
a few fresh mint leaves, for garnish toasted focaccia, to serve
pairs with Burrata Board
Tania & Vincent Carême Terre Brûlée Chenin Blanc $24.99 South Africa 182934
Olive & Vermouth Salsa Verde Makes about 1¼ cups (310 ml)
1. Place sliced olives in a small mixing bowl. 2. In a food processor, combine
pitted Castelvetrano olives, sliced into thin strips
⅔ cup (160 ml)
vermouth, capers, Dijon, chili flakes (if using), garlic and lemon zest and juice. Pulse. Add chopped herbs and pulse another couple of times. While pulsing, slowly drizzle in olive oil until a coarse sauce forms—not too chunky but not fully smooth. 3. Pour herb mixture over sliced olives and mix well. Let sit for 10 to 15 minutes at room temperature, then season with salt and pepper. 4. Store in an airtight container in
dry vermouth
3 tbsp (45 ml) 1 tbsp (15 ml)
capers, chopped Dijon mustard red pepper chili flakes (optional)
1 tsp (5 ml)
½ tsp (2.5 ml)
garlic, finely minced lemon, zest and juice lightly packed roughly chopped fresh mint lightly packed roughly chopped fresh flat- leaf parsley
1 clove
½
½ cup (125 ml)
¼ cup (60 ml)
refrigerator for up to 3 days. Bring to room temperature before serving.
ingredient in Burrata Board Noilly Prat Extra Dry Vermouth $16.99 France 656876
½ cup (125 ml) extra-virgin olive oil salt and freshly ground black pepper, to taste
15
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