INGREDIENTS [English peas]

1 cup English peas, shucked

1 Tbsp Parmesan, grated

2 tsp pure white truffle oil

Extra virgin olive oil, as needed

1 Tbsp Italian parsley, finely chopped

Salt and pepper to taste

METHOD

Shuck English peas and boil until just tender; shock in ice water to stop cooking. Drain and mix with the rest of the ingredients, seasoning to taste

Serve atop good quality Burrata, and toasted bread of your choice. At Starbelly we use bread from Cheryl Burr at Pinkie’s Bakery in San Francisco. Make sure that Burrata is not too cold when served.