prep time: tbd
cook time: tbd
2 - 3 ounces burrata cheese
10 - 12 sugar snap peas - cleaned and quickly blanched
1 teaspoon shallots - minced
peel of 1 meyer lemon with pith - chopped
1 teaspoon sugar
2 tablespoons water
bottarga - optional
1. place burrata on plate and season with salt and pepper.
2. in a saute pan over high heat, add 1 tablespoon olive oil. once hot, add peas and saute until slightly browned, 1 - 1 1/2 minutes. turn off heat, add shallots and toss to combine. place cooked snap peas on plate with burrata.
3. using the same saute pan as before, add the chopped meyer lemon peel, sugar and water. cook on medium heat until it forms a light syrup. spoon some of the cooked lemon mixture over burrata and snap peas. finish with a drizzle of balsamic and olive oil and 3 grates of bottarga.
- goop, novmeber 8