Graze on a plate of Italian burrata e fagiolini
Sweet, ripe figs, creamy burrata cheese and blanched green beans make the perfect share plate for a late afternoon snack with a glass of wine. This ensemble will transport you to the home kitchens and trattorias of Italy, where simple dishes focus on the perfect composition of flavours, colours and textures. Find this recipe and plenty more snacking inspiration in Luca Lorusso and Vivienne Polak’s new cookbook Sharing Puglia, which showcases the culinary delights of Italy’s southern coast. Invite a few friends around this weekend, stock the cellar and throw this merry mix on the table.
200 g green beans
6 ripe figs
1/2 bunch of basil, chopped
100 ml extra virgin olive oil, plus extra for drizzling
1 teaspoon lemon juice
2–3 medium burrata, or fresh mozzarella
Top and tail the green beans and blanch them in boiling water for three minutes. Drain the beans and refresh in cold water. Place the beans on a flat plate, leaving some space for the burrata in the middle. Cut the figs in half and place around the green beans.
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.
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.
This is an edited extract from Sharing Puglia by Luca Lorusso & Vivienne Polak. Published by Hardie Grant.
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