Discover this summer recipe by Margaux de Biolley: a fresh and tasty dish featuring burrata, green peas and spinach. Smooth and creamy with a hint of crunch, it pairs perfectly with OSAN Shiso - Basil. The herbaceous, lemony notes of the shiso harmonise with the delicacy of the vegetables, while the basil extends the softness of the burrata by adding a subtle, sunny aromatic freshness.
Ingredients
Ingredients for 4 people:
- 4 burratas
- 200gr fresh spinach
- 240gr frozen green peas
- 1 shallot
- 1dl water
- Olive oil
- Buckwheat seeds
- Fleur de sel
- Black pepper
Preparation
- Boil the green peas in water for 10 minutes. Drain and set aside in a bowl.
- Cut the shallot into pieces. Cook in a frying pan over a low heat with the fresh spinach and a drizzle of olive oil. Leave to reduce for a few minutes.
- In a blender, blend the spinach with 200g of green peas, 2 tbsp of olive oil and the water until you obtain a smooth cream.
- Season the cream with salt and black pepper. Leave it to cool for 20 minutes.
- Serve the burratas with the green pea and spinach cream. Finish by seasoning with black pepper, a pinch of fleur de sel, the remaining green peas, a drizzle of olive oil and a few buckwheat seeds.
