burrata with charred and raw sugar snap peas

Mozzarella on the outside, lush ricotta on the inside, I could eat burrata with a fork and knife for dinner with every day of the summer and never grow tired of it. I mean, if money was no object. In reality, it’s a bit too much of a luxury to pull off on a daily basis, so instead, I try to find ways to stretch burrata into a foundation for larger dishes.