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 drained½ cup Extra Virgin Olive Oil3 Lemons, zested and juiced¼ cup Dill, chopped½ cup Parsley, chopped2 tablespoons Chives, chopped1 ½ teaspoons Kosher Salt1 teaspoon Black Pepper12 slices Prosciutto4 Poached Eggs2 balls Burrata Cheese, cut in half4 slices Artisan Bread, grilledChili 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.