Burrata with Speck, English Peas, and Parmigiano-Reggiano
Peas, Parmigiano, and prosciutto are a combination that you see often in Italy, and one that, to me, says spring. The way we plate this dish it looks like a bird’s nest, with half of a ball of burrata nestled into folds of speck, topped with a pile of peas, and then covered with a light dusting of Parmigiano that looks like fresh fallen snow. Although I prefer the smoky flavor of the speck, prosciutto is a fine substitute.
