Pasta Alla Chitarra With Burrata Speck Pea Sauce Recipes

Steps:

• Bring a large pot of salted water to a boil. Cook the pasta according to package instructions. Drain and set aside.
• Heat the oil in a large saute pan over medium heat. Fry the shallot for 2 minutes, then add the speck and fry for 2 minutes more. Increase the heat to medium-high, add the peas, labneh, lemon juice, salt, pepper, mint, and 1 cup of the pasta water. Stir and bring to a boil. Reduce the heat to a low simmer and toss immediately with pasta and half of the sugar snap peas.
• One minute before serving, pour the remaining 1/2 cup hot pasta water over the burrata balls. Plate the pasta and top with the remaining sugar snap peas. Gently remove the burrata from the hot water and tear each ball in half using your hands. Place half a burrata on top of each serving of pasta along with the pea sprouts (if using). Top with the Parmigiano, if desired.

Steps:

• Bring a large pot of generously salted water to a boil. Crack the fennel seeds with the flat side of a large knife or the backside of a heavy skillet. Heat the oil, sliced fennel, garlic, fennel seeds and red-pepper flakes in a large skillet over low. Cook, stirring occasionally, until the garlic and fennel are softened and the oil is deeply flavored, 12 to 15 minutes.
• Meanwhile, cook the pasta according to package directions until al dente. Drain and return pasta to pot. Reserve a few tablespoons of the seasoned oil and fennel mixture, then add the rest to the pot with the pasta and toss to coat.
• Divide the pasta and burrata among four shallow bowls. Spoon the remaining seasoned oil and fennel mixture over the top and season with flaky salt and black pepper to taste.

Steps:

• Fill a large saucepan with water, salt the water to taste like the ocean, adding approximately 1 tablespoon of salt to each quart of water, and bring it to a boil over high heat. Fill a bowl with ice water and line a plate or small bowl with paper towels. Place a wire strainer in the sink. Add the Engllish peas to the boiling water and cook them for about 1 1/2 minutes, until they turn bright green but are still crunchy. Quickly drain the peas in the wire strainer and plunge them, still in the strainer, in the ice water to cool completely, about 1 minute. Transfer them to the paper towels to drain.
• Pull the strings off the sugar snap peas, discard, and slice the sugar snap peas 1/8 inch thin on such an extreme bias that you are almost slicing them lengthwise. Put the peas, sugar snap peas, and mint in a medium bowl. Sprinkle with the grated Parmigiano-Reggiano, season with salt and pepper, drizzle with the olive oil, and toss to combine the ingredients and coat the vegetables with the seasonings.
• Drape four slices of speck in a rosette-like pattern on each of four salad plates, dropping the slices onto the plate so they stand up slightly rather than placing the slices flat against the plate. Cut the burrata into four equal segments and nestle one segment in the center of each "rosette." Pile the dressed peas on top of the burrata, allowing a bit to fall onto the speck below, and use a microplane or another fine grater to grate a light layer of Parmigiano-Reggiano over each plate, and serve.
• Pinot Bianco (Alto Adige)