Burrata with grilled peaches, prosciutto and basil
Serves 4-6
Ingredients:
4 ripe peaches
2 tbsp olive oil
2 balls of burrata (around 125g each)
8 slices of prosciutto (I like San Daniele)
A large handful of fresh basil
leaves
4 tbsp extra virgin olive oil
1-2 tbsp good quality balsamic vinegar
Sea salt and freshly ground
black pepper
Method:
› Halve the peaches and remove the stones, then brush the cut sides lightly with olive oil (you’ll need about a tablespoon).
› Heat a griddle pan over a high heat until it is smoking hot.
› Place the peaches cut-side down on the griddle and cook for 2-3 minutes without moving them, until lightly caramelised. Turn and cook for another minute on the other side, then remove and set aside.
› Arrange the grilled peaches on a serving platter or individual plates.
› Tear the burrata into pieces (do this over the serving platter so you don’t lose any of the creamy middle) and scatter over the peaches.
› Drape the prosciutto over and around the peaches and burrata.
› Scatter over the basil leaves, then drizzle generously with the remaining extra virgin olive oil and balsamic vinegar.
› Season with a little sea salt and freshly ground pepper, then serve immediately with plenty of fresh bread.
Pea and mint risotto
Summer is here, and with fresh peas in season, this light and summery risotto is a perfect dish to eat in the warmer weather. For a simple dish like this, use the best quality ingredients you can – you want the freshness of the peas, lemon, and mint to really shine through the risotto.
Serves 2-4
Ingredients:
750ml good-quality vegetable or chicken stock
1 tbsp olive oil
50g unsalted butter, divided 1 finely chopped onion
200g risotto rice (Arborio or Carnaroli)
50ml dry white wine
100g fresh young peas, podded (or frozen petit pois)
50g parmesan
A small handful of mint, washed and finely shredded
Finely grated zest of one unwaxed lemon
Method:
› Start by heating the stock in a pan until it comes to a gentle simmer. If using fresh peas, add the pods to the stock while bringing it up to a simmer, then discard before adding the stock to the risotto.
› Next, blanch the peas in a pan of boiling water for one minute, then drain and rinse in cold water. Set aside.
› In a wide, heavy-based pan, warm the oil and half the butter over a medium heat, add the onion and stir regularly until soft and golden.
› Add the rice and stir well.
› Tip in the wine (if using) and stir until it has all been absorbed.
› Next, add a ladle of stock and keep stirring until the rice has soaked it all up. Continue adding stock one ladle at a time, stirring as you pour in constantly.
› After about 20 minutes, check to see if the rice is cooked – you want it to be tender, but still a little al dente. If needed, add more stock and continue to cook for another two or three minutes.
› Once the rice is ready, remove the pan from the heat and stir in the peas, half the mint, butter and parmesan, then cover and leave to rest for two minutes.
› Season to taste and serve, garnishing each bowl with the remaining mint and lemon zest.
Extracted from At Home with Nima by Nima Safaei (Amazon, £10.08). We have a copy to give away, please enter at vantagepointmag.co.uk/competitions.
