Check out Dining Services Manager Justin from Verve Aspen Woods, Living Loving Local Peas recipe!
Ingredients:
| 1.5 cup | Green Peas |
| 1 tbsp | Butter |
| 1 cup | Vegetable Stock |
| 250 gr | Burrata |
| 2 cups | Cherry or grape tomatoes |
| 1 | Shallot |
| 8 | Garlic cloves |
| 3 | Fresh thyme sprigs |
| 2 cups | Olive oil |
| 8 | Crostini |
| 3-4 | Pea Shoots to garnish |
| Pinch | Salt & pepper to taste |
Method:
Whipped Pea Burrata
First sauté the shallots in a small amount of butter until soft. Then add vegetable stock to the pan and bring it to the boil. Once boiling, add the peas and blanch them for only 3 minutes so as not to lose their color. Strain the peas, reserving the stock (you might use some of this to thin the purée). Add the peas to a food processor and blend until smooth. Allow peas to cool. Add pea puree and burrata to food processor and blend until smooth, season with salt to taste.
Confit Tomato
Preheat your oven to 225°F. That’s about 107°C. Place the whole cherry tomatoes, peeled garlic cloves, and fresh thyme sprigs in a small baking dish or an oven-safe saucepan. Submerge ingredients in olive oil, season with salt and pepper. Place the baking dish uncovered in the preheated oven for 2.5 to 3 hours, until the tomatoes are slightly wrinkly, and the garlic is easily smashed with a fork. Cool to room temperature.
Spread the whipped green pea burrata across the crostini, place the confit cherry tomatoes and garlic on the whipped pea burrata. Season with salt & pepper, then garnish with pea shoots and enjoy.
