Great White Venice’s Smashed Pea Bowl

Initially this dish started as a tartine. But we loved the bright flavors so much we decided to do something a little different and turn it into a bowl. It has now become one of Great White’s best sellers. It’s light with a touch of indulgence. The rich egg, burrata and prosciutto compliment the herby lemony sweet peas. Together, the flavors are a match made in heaven.

SMASHED PEA BOWL INGREDIENTS

6 cups Frozen Organic Peas, thawed and drained

½ cup Extra Virgin Olive Oil

3 Lemons, zested and juiced

¼ cup Dill, chopped

½ cup Parsley, chopped

2 tablespoons Chives, chopped

1 ½ teaspoons Kosher Salt

1 teaspoon Black Pepper

12 slices Prosciutto

4 Poached Eggs

2 balls Burrata Cheese, cut in half

4 slices Artisan Bread, grilled

Chili Oil, Fresh Pea Sprouts and/or Arugula, to garnish

SMASHED PEA BOWL ASSEMBLY

1 | Combine the thawed peas, olive oil, lemon zest, chopped herbs, salt and pepper.

2 | Using an immersion blender or a food processor pulse the mixture for a few seconds. (You don’t want to turn this to mush, but rather break down the peas.)

3 | Transfer to a large bowl, mixing well with a spatula. (This mix can be made in advance.)

4 | Before serving, add ¼ cup of lemon juice to the mixture and mix well. (The lemon juice will make the peas color turn if left too long.)

5 | Before serving, add 1½ cups of pea mix to each bowl.

6| Top with a poached egg, 3-4 slices of prosciutto, grilled bread and a half of a burrata ball.

7 | Season the top with olive oil, chili oil and a touch more of salt and pepper.

*Serves 4.

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