Seriously Simple: This light lunch is packed with flavor
Salt and freshly ground black pepper
4 ounces thinly sliced prosciutto
1 pound fresh burrata, cut into 16 slices
2 tablespoons finely chopped toasted hazelnuts
1. Bring a medium saucepan of water to a boil over medium-high heat; add the peas and cook for 2 minutes. Drain and cool under cold running water. Cool and reserve.
2. In a medium bowl, combine the peas, mint, lemon juice, 3 tablespoons of the olive oil, and salt and pepper to taste. Mix gently until thoroughly combined.
3. Arrange prosciutto slices folded over on a large round or rectangular serving dish. Arrange overlapping slices of burrata on top of the prosciutto in the center.
4. Spoon the pea and mint mixture onto the burrata, allowing a bit to fall onto the prosciutto. Drizzle the remaining1 tablespoon of olive oil evenly over the top. Sprinkle the hazelnuts evenly on top and season with freshly ground pepper. Serve immediately.
(Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including "Seriously Simple Parties," and a James Beard Award-winning radio show host. You can contact her at www.seriouslysimple.com.)
