Burrata with green beans

Burrata with green beans

Burrata e fagiolini

By
From
Sharing Puglia
Serves
6
Photographer
Alicia Taylor

Fresh grean beans combined with the creamy texture of burrata and served with sweet ripe figs makes this salad an incredible addition to your repertoire. When in Puglia on one of our many trips, Vivienne and I realised that we had eaten burrata every day, for breakfast, lunch or dinner! Its creamy, silky texture is an unforgettable and unique-tasting sensation. Serve it with thick slices of crusty sourdough bread.

Ingredients

Quantity Ingredient
200g green beans
6 ripe figs
1/2 bunch basil, chopped
100ml extra-virgin olive oil, plus extra for drizzling
1 teaspoon lemon juice
2-3 medium burrata, (see note)

Method

  1. Top and tail the green beans and blanch them in boiling water for 3 minutes. Drain the beans and refresh in cold water.
  2. Place the beans on a flat plate, leaving some space for the burrata in the middle.
  3. Cut the figs in half and place around the green beans.
  4. To make the dressing, place the basil, extra-virgin olive oil, lemon juice and salt and freshly ground black pepper to taste in a small bowl or jar and shake or stir to mix well.
  5. Just before serving, place the burrata in the middle of the bean salad and liberally drizzle the dressing over the salad, including the burrata. Drizzle with olive oil and some more pepper.

Note

  • You can source burrata from good food providores, or use fresh mozzarella if unavailable.
Tags:
italy
italian
puglia
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