Blanch the peas in boiling water for about one minute. Drain, set aside, and allow to cool. Place the peas on a cutting board and carefully chop through them one time with a large chef’s knife—just enough so they don’t roll around too much when served.
For the dressing, finely chop one or two anchovy filets with mint, a shallot, and cilantro. We have made this recipe numerous times and while it’s tempting to use a food processor, it will not be as good as hand-chopping the herbs. Toss the chopped herbs with a generous amount of olive oil and a splash of apple cider vinegar until the dressing has a good consistency.
On a platter arrange the peas with burrata and dress them with the sauce. Serve alongside grilled bread.