Ermes Rice with Peas Purée & Burrata

SERVE 2

• 1 cup (200 grams) of Tenuta Margherita Ermes Rice
• 2 tablespoons of Redoro Extra Virgin Olive Oil
• 5,6 oz re-cooked small peas
• Fresh Burrata
• Sea Salt

DIRECTIONS

1. Pour water and rice into a pot (the water must exceed rice by at least 3 fingers). Add a little bit of salt, and bring to a boil. Cook covered for about 35 minutes.
2. In the mean time cook the pre-cooked peas for about 5 minutes with 2 tablespoons extra virgin olive oil then add the peas to a blender along with another bit of olive oil.
3. Blend for no more than 2-3 minutes, until a fairly thick, smooth purée has been achieved.
4. Place the purée in the dishes and top it with the rice and the fresh burrata!

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