Burratta And Broad Beans Recipe
I planted broad beans a couple of months ago, and they have done very well. I also love burratta and thought it would be good to eat with a seasonal and very local product. This burratta and broad beans recipe is easily put together and will make a wonderful starter.
I was very luckly with my broad bean plans this year. I put very little effort into them and yet they seem to want to produce lots of beautiful broad beans. All I have to do is to think of new and interesting way to eat them. I can sincerely say this is a wonderful way to spend a Sunday. For this broad beans recipe, I had the beans cooking within 1o min of cutting them from the plant. That is food at its very best and I wish you to know that pleasure soon if you don’t already.
I bought the burratta in my beloved Fallon & Byrne. Their cheesemongers are friendly and knowledgable and after many years of shopping there, I am yet to be disappointed by their cheese selection.
This burrata and broad beans recipe can also make a delicious light lunch if you’re lucky enough to work from home. It takes 15 min to prepare and you will have most of the ingredients in the pantry. The only thing you must remember to do is to take the burratta out of the fridge at least 45 min before you serve the dish. Its delicate flavour develops best at room temperature.
- One burratta
- About 10 broad beans but adjust to your taste and hunger levels
- One teaspoon of Herbes De Provences
- A drizzle of lemon juice
- Half a glass of white wine
- One large clove of garlic
- Salt and pepper
- Pink pepper corns to sprinkle
- Take the burratta out of the fridge about an hour before you want to eat.
- Shell the broad beans.
- Heat some linseed oil in a pan on a gentle heat.
- Bring your broad beans to the pan and season them with the herbs, salt and pepper.
- Drizzle some lemon juice.
- Cook on low heat for 10 min (stir them every min or so to ensure even cooking)
- Add you wine and grate your garlic clove.
- Let it cook down for 3 min or until the wine is evaporated and you have just a slight coating of sauce on the broad beans.
- Plate your burratta and sprinkle it with the pink pepper corns. Spoon your broad beans around the cheese.