Burrata with Tomatoes, Shallot and Basil with a Fava Bean Puree
Serves 4-6
Ingredients
- 1/4 cup small red cherry tomatoes halved
- 1 shallot thinly sliced
- 1 cup fava beans shelled
- 1 garlic clove
- 1 tablespoon pine nuts toasted
- 2 tablespoons balsamic vinegar
- 1/2 cup plus 1 tablespoon extra-virgin olive oil
- Sea salt and freshly ground black pepper
- 2 tablespoons fresh basil finely chopped
- 8 ounces burrata
Instructions
- In a small bowl, add the tomatoes, shallot and 1 tablespoon of olive oil and gently toss until combined. Season with salt and freshly ground black pepper. Set aside.
- In a medium pot, bring salted water to a boil. Add the fava beans for 4 minutes. Remove from the heat and drain and put them in a small bowl filled with ice water. Remove the beans from their shells. Add the fava beans, garlic, pine nuts, balsamic vinegar, and some of the olive oil to a food processor and puree. Pour in the remainder of the olive oil and puree until it is smooth. Season with salt and pepper.
- Spoon the puree in the middle of a large plate. Gently place the burrata on top of the fava bean puree. Arrange the tomato mixture over the top of the burrata. Sprinkle the basil over the top and season with freshly ground black pepper. Serve.
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