8/6/12 - Burrata Cheese

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with citrus marinated fava beans with fennel, local bottarga, grilled crostini

serves 4


2 pounds - fava beans, fresh

1 each - fennel, small diced

1 each - garlic clove, minced finely

2 teaspoons - lemon zest

1 teaspoon - orange zest

1 tablespoon - lemon juice

1/3 cup - high quality extra virgin olive oil

To taste - salt & fresh ground black pepper

1 tablespoon - basil chiffonade

1 tablespoon - mint chiffonade

2 each - burrata, 8oz ball

To Serve:

8 each - slices of grilled crusty bread slices with olive oil

As needed - Extra virgin olive oil

As needed - Cortez Bottarga(salt cured mullet roe)


Remove the fava beans from the pods and place in a bowl. Bring a pot of salted water to a boil to blanch fava beans. Blanch the fava beans in the boiling water for 2-3 minutes, drain, and shock in salted ice water. Pinch the outer skin of the fava beans at one end to tear it, gently squeeze the beans in a bowl, discarding the outer skins. Repeat for all the fava beans. In the same bowl with the fava beans, add the fennel, garlic, citrus zests, lemon juice, and olive oil. Toss the fava beans, and adjust seasoning with the salt and fresh ground black pepper. Let the fava beans marinate for at least 30 minutes. Slice the burrata in half lengthwise. Carefully transfer each burrata ½ to desired plate. Stir in herbs to the fava bean mixture. Spoon fava beans evenly over each ½ of cheese. Drizzle lightly with a little more extra virgin olive oil on each plate. Using a grater or zester, grate bottarga over each plate. Place 2 pieces of grilled bread on each plate. Serve.