Burrata In Spring Pea Pottage
Pairs with Saratoga Sparkling Spring Water
The recipe has beautiful, bright flavors with the spring pea pottage complementing the creaminess of the burrata. We suggest pairing with Saratoga® Sparkling Water as the bright bubbles will enhance the freshness of the peas and the richness of the cheese.
Ingredients
Pottage
- 2 cups fresh pea tendrils
- 1/2 cup parsley leaves
- 1/2 cup cilantro leaves
- 1/4 cup tarragon leaves
- 1 jalapeño, seeded
- 1 English cucumber, top and tailed, and cut into large chunks
- 1 cup dashi broth, chilled
- juice of ½-1 lemon
- one 8 oz burrata, drained and divided into 4
Garnish
- drizzle avocado oil
- to taste smoked sea salt flakes
- garnish edible flowers such as pea, pansies, or wood sorrel
- 4 long strands pea tendrils
Preparation
STEP ONE
Fill a medium size bowl with cold water and add ice to make very cold. Set aside.
STEP TWO
Bring a small pot of water to a boil. Add the pea tendrils, parsley, cilantro, and tarragon to the boiling water. Cook for 1 minute, quickly remove the greens and plunge into the bowl of ice-cold water.
STEP THREE
Squeeze dry the greens and roughly chop. Place in a blender. Add the jalapeño, cucumber, and broth. Process until super smooth. Strain through a very fine sieve, or if holes are large, line with strong paper towel. Collect the vegetable juice, add lemon juice to taste.
To Serve
STEP ONE
Garnish with edible flowers. Sprinkle with smoked sea salt. Finish with a long strand of pea tendril.
