Spring in a bowl

I think it would be very easy for me to sit here and list all my favourite foods I have enjoyed this year and no doubt bore you to tears. No one wants that. However, one of the best foodie tastes I have had this year (and I am putting it right up there with truffles) is the creamy, delicious, succlent, mouth-watering delight called burrata. I was first introduced to it on a pizza at PizzaMan (awesome pizza in Florence). The pizza was thin with a smearing of tomato sauce and mozzarella melted into the crust, then topped with fresh cherry tomatoes, rocket leaves, dollops of burrata and lashings of olive oil: HEAVEN!

Whenever I see it on a menu I order it without a doubt and think there is nothing greater. So when all the delicious spring veggies started popping up in the markets and begging me to buy them, I knew there was a salad I just had to make: spring vegetables seasoned with truffle salt and burrata.

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Fava beans, fresh peas and rocket leaves finished with parsley, truffle salt, burrata and olive oil

I could eat fava beans and fresh peas all Spring long and still want more; however, when they are paired with the creamy goodness of burrata and the peppery leaves of rocket, the taste just ignites your senses and you can’t say no! The only way you could make this even better would be to serve it with grilled asparagus…

Grilled asparagus with shaved parmesan

Grilled asparagus with shaved parmesan

And with that said, this would have to be my most favourite meal this Spring…

 

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