Burrata With Fava Beans, Fennel and Celery

By David Tanis

Burrata With Fava Beans, Fennel and Celery
Karsten Moran for The New York Times
Total Time
45 minutes
Rating
5(375)
Comments
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Good fresh burrata — mozzarella’s luscious, creamy-centered cousin — really needs no adornment, just good bread to accompany it (and perhaps a drizzle of olive oil and few arugula leaves). To make it more festive, add a quickly made seasonal vegetable topping and serve the gilded burrata as a salad or antipasto. Bright green fava beans, celery and fennel make a lovely rendition for spring.

Featured in: Beloved Burrata Finds a Springtime Match

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Ingredients

Yield:4 servings
  • 3pounds fresh fava beans in the pod
  • 1small shallot, finely diced
  • 3tablespoons lemon juice
  • Salt and pepper
  • ¼cup fruity extra-virgin olive oil
  • ½cup thinly sliced celery (tender inner stalks)
  • ⅔cup thinly sliced fennel
  • A handful of small arugula leaves
  • 8ounces burrata
  • Mint or basil, for garnish
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

608 calories; 29 grams fat; 10 grams saturated fat; 0 grams trans fat; 14 grams monounsaturated fat; 3 grams polyunsaturated fat; 66 grams carbohydrates; 27 grams dietary fiber; 33 grams sugars; 40 grams protein; 1072 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Bring a large saucepan of water to a boil, and fill a large bowl with ice water and keep it nearby. Meanwhile, shuck the fava beans from the pods. Plunge beans into boiling water and cook for about 2 minutes. Drain beans, then cool in the ice water to stop cooking. Blot beans on a clean kitchen towel.

  2. Step 2

    Remove outer gray skin from each bean: Pierce with a thumbnail or paring knife and squeeze to pop bean from skin. Your yield should be about 2½ cups peeled beans. Discard skins. (If desired, beans may be peeled several hours ahead or a day in advance and refrigerated. Return to room temperature before proceeding.)

  3. Step 3

    Make the dressing: Put diced shallot in a small bowl and cover with lemon juice. Add a good pinch of salt and let stand for 5 to 10 minutes. Whisk in olive oil.

  4. Step 4

    Place fava beans, celery and fennel in a mixing bowl and season with salt and pepper. Add dressing and toss well.

  5. Step 5

    Place burrata in the center of a platter. Arrange arugula leaves at edges of platter. Spoon fava bean mixture and dressing over and around burrata. Garnish with roughly chopped mint or torn basil leaves and serve immediately.

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Ratings

5 out of 5
375 user ratings
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Comments

Bill in Asheville

Any suggested alternative for the fresh Fava beans? Haven't seen them in the market yet.

Sylvia

You need to peel them. They are peeled outside of France. Taste of the skins ruins the fava bean taste.

Christie

I totally disagree. So well worth the effort to remove the covering. and really taste the Fava beans goodness.

Edurne

I normally find the Fava in my Middle east store, in the freezer, already peeled and ready to eat. We use them for many recipes in Spain.

J

Thinly sliced radishes are a nice addition

J

Dot top with oil cured olives.

alison

What a lovely salad. Used snap peas and beets that I’d bought at the farmers market. Delicious and so fresh.

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