TASTE Spring 2023

5 To serve, dot heaping spoonfuls of white bean spread onto cutting board. Using half the pea pesto, dot smaller spoonfuls of pesto on and around white bean spread. Drag a spoon or knife through spreads to marble as desired, creating swirls, peaks and valleys in the process. Use extra pesto as desired or keep for another use. Garnish marbled spread with arugula, chopped toasted cashews, Calabrian chilies, pea shoots and crumbled prosciutto. Sprinkle with black pepper to taste and serve alongside warm focaccia bread for dipping. Serves 8 PAIRS WITH DUCKHORN SAUVIGNON BLANC USA $38.99 287086 STONELEIGH LIGHTER ROSÉ New Zealand $18.99 56198

4 oz (113 g) ball burrata 3½ oz (100 g) sliced prosciutto

Easy Peasy from page 26

freshly ground black pepper, to taste 1 large ciabatta loaf, sliced, to serve 1 In a blender, pulse peas, cup (60 ml) olive oil, roasted garlic, lemon zest and juice, chives and salt until roughly mashed. Taste and adjust seasoning. Spread on serving platter. 2 Place burrata on top of pea purée and arrange prosciutto slices around it. Drizzle with olive oil and sprinkle pepper all over. 3 Brush remaining olive oil over sliced ciabatta and toast under broiler until golden brown, about 1 to 2 minutes each side. Serve alongside platter. Serves 4 to 6 PAIRS WITH SEGURA VIUDAS BRUT ROSÉ Spain $18.99 5835 VOM KALKSTEIN RIESLING Germany $18.99 59956

PEA, PROSCIUTTO & BURRATA PLATTER 2 cups (500 ml) frozen peas, blanched and shocked in ice water cup (60 ml) extra-virgin olive oil, plus more for toasting bread and for garnish 2 garlic cloves, roasted, mashed 1 lemon, zest and juice 3 tbsp (45 ml) finely chopped chives tsp (1 ml) salt

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