Charred Peas Salad with Burrata and Prosciutto
Serves 415 mins prep25 mins cook
A random and perfect little spring appetizer, salad, or light meal. This recipe encourages eyeballing ingredients and cooking from the heart, focusing on personal taste.
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What you need
Instructions
1. Preheat oven to 425 degrees Fahrenheit. 2. Heat a large skillet on medium heat, add some olive oil. Add in your frozen peas and a pinch of salt. 3. Add in 2 tbsp of butter and coat the peas. Let them sit for a bit to begin charring. Stir after a few minutes; they should be a little browned. This process should take about 8-10 minutes. 4. While peas are cooking, put prosciutto on a baking sheet, forming it into nests. Bake for 11-13 minutes until cooked thoroughly. Keep an eye on it as prosciutto can burn easily. 5. Once your peas are slightly charred, transfer them to a mixing bowl and let cool. 6. Add in freshly chopped dill (about 1/4 cup), lemon zest (from 1 lemon), red pepper flakes (maybe 1 tsp), a pinch of salt, and about 1/4 cup shredded Parmesan. Mix well and place on a large plate. 7. Slice up some bread of your choice and toast it. Rub raw garlic onto the toasts and place them on the plate next to the peas. 8. Tear up your roasted prosciutto into small pieces and place them on the plate. 9. Add a ball of burrata, open it up, and drizzle with hot honey. Sprinkle with salt and pepper. 10. Serve and enjoy!View original recipe