Jul 14 2026
Restaurants›La Pecora Bianca Bryant Park›Local Burrata Recipe

Local Burrata Recipe

Inspired by La Pecora Bianca Bryant Park
Time35m
Serves2

ramp pesto, snap peas, asparagus

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Burrata & Plating

Ramp Pesto

Vegetables (Snap Peas & Asparagus)

Garnish & Optional

Method

Ramp Pesto

  1. 1

    Toast pine nuts

    Place pine nuts in a small dry skillet over medium heat. Toast, stirring frequently, until fragrant and lightly golden, 2–3 minutes. Transfer to a plate to cool.

  2. 2

    Blend pesto

    In a food processor or blender, combine ramp leaves, basil, cooled pine nuts, grated cheese, garlic clove, lemon juice, salt, and pepper. Pulse to combine. With the motor running, slowly stream in 1/3 cup extra-virgin olive oil until the mixture is a smooth, spoonable pesto. Taste and adjust seasoning. If pesto is too thick, add 1–2 tsp water or olive oil to reach desired consistency.

Vegetables (Snap Peas & Asparagus)

  1. 3

    Prepare vegetables

    Trim snap pea strings and woody ends from asparagus. If asparagus spears are thick, halve them lengthwise so they cook evenly.

  2. 4

    Blanch snap peas

    Bring a medium pot of salted water to a rolling boil. Add snap peas and blanch for 30–45 seconds until bright green and just tender. Immediately transfer to an ice bath to stop cooking. Drain and pat dry.

  3. 5

    Sear asparagus

    Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering. Add asparagus in a single layer and season with 1/2 tsp salt and 1/4 tsp black pepper. Cook, turning occasionally, until lightly charred and tender-crisp, about 3–5 minutes depending on thickness. Remove from heat and toss with 1/2 tablespoon lemon zest.

  4. 6

    Finish vegetables

    Toss blanched snap peas with the cooked asparagus in the skillet or a bowl. Taste and adjust salt and pepper as needed.

Burrata & Plating

  1. 7

    Warm burrata (optional)

    If you prefer slightly warm burrata, preheat oven to 300°F (150°C). Place burrata on an oven-safe plate, drizzle 1 tablespoon extra-virgin olive oil over each, and warm for 6–8 minutes. Otherwise serve at room temperature.

  2. 8

    Assemble

    On a serving plate, spoon 2–3 tablespoons ramp pesto where the burrata will sit. Place burrata pieces on top of pesto. Arrange asparagus and snap peas around the burrata. Drizzle remaining 1 tablespoon olive oil over vegetables and burrata. Sprinkle toasted seeds and microgreens over the dish. Finish with flaky sea salt and freshly ground black pepper to taste and serve with lemon wedges on the side.

  3. 9

    Serve

    Encourage guests to break open the burrata so creamy interior mixes with ramp pesto and vegetables. Serve immediately.

More from La Pecora Bianca Bryant Park