Burrata with green beans (burrata e fagiolini)
This recipe for burrata with green beans (burrata e fagiolini) makes a fantastic starter or sharing dish. Use fresh mozzarella if you can’t get hold of burrata. Serve this with thick slices of crusty sourdough bread. The recipe was taken from Sharing Puglia: Simple, Delicious Food From Italy's Undiscovered Coast (£25, Hardie Grant).
- 200g green beans
- 6 ripe figs
- ½ bunch basilchopped
- extra-virgin olive oil
- 1 tsp lemon juice
- 2–3 medium burrata
Method
step 1
Top and tail the beans and blanch them in boiling water for 3 minutes, then drain and refresh in cold water and drain well. Put them on a large plate, leaving some space for the burrata in the middle
step 2
Cut the figs in half and put them around the green beans. To make the dressing, put the basil, 5 tbsp extra-virgin olive oil, lemon juice and seasoning in a small bowl or jar and shake or stir to mix. Just before serving, put the burrata in the middle of the bean salad and liberally drizzle the dressing over the salad, including the burrata. Drizzle with some olive oil and some pepper.