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Burrata with Fava Beans, Prosciutto and Mint MARIO BATALI

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Need a quick appetizer that’s super delicious? Look no further!

ingredients
BURRATA WITH FAVA BEANS, PROSCIUTTO AND MINT
2/3 cup fava beans (shelled)
1/2 cup mint leaves (divided, chiffonade)
1 lemon (zest and juice)
3 tablespoons olive oil
1/4 cup freshly grated Parmigiano-Reggiano cheese (plus more for garnish)
8 thin slices prosciutto
2 balls burrata cheese (cut in half)
Kosher salt and freshly ground black pepper

directions
Bring a large pot of water to a boil and add 1 tablespoon of salt. Set up a large bowl with ice water nearby. Shuck the fava beans and blanch in the boiling water for 2 minutes; drain and transfer to the ice bath to cool. Drain the beans again and peel off the tough skins.
In a medium bowl, combine the shelled fava beans, 1/4 cup chiffonade mint, lemon juice, olive oil and Parmigiano-Reggiano cheese. Season with Kosher salt and freshly ground black pepper and toss to combine.
To Serve: Arrange 2 slices of prosciutto on each plate and top with a piece of burrata. Spoon the fava mixture over the burrarta and garnish with shaved Parmigiano-Reggiano cheese and remaining chiffonade mint.
Tip: Peas are a great substitute for fava beans!

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