Burrata With Fava Beans Fennel And Celery Recipes

BURRATA WITH FAVA BEANS, FENNEL AND CELERY

Steps:

• 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.
• 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 2 1/2 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.)
• 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.
• Place fava beans, celery and fennel in a mixing bowl and season with salt and pepper. Add dressing and toss well.
• 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.

FLATBREAD WITH FAVA BEANS, CUCUMBERS, AND BURRATA

Steps:

• Cook fava beans in a medium saucepan of boiling salted water until tender, about 4 minutes. Using a mesh sieve, transfer to a colander set in a bowl of ice water. Drain and peel. Combine lemon juice, 2 Tbsp. oil, and half of fava beans in a medium bowl and lightly mash with a fork. Stir in remaining fava beans; season with kosher salt and pepper.
• Combine cucumbers and vinegar in a medium bowl; season with kosher salt. Let sit until slightly softened, 10-12 minutes.
• Prepare a grill for medium-high, indirect heat (for a charcoal grill, bank coals on one side of grill; for a gas grill, leave one or two burners off); lightly oil grate. Working with 1 piece of dough at a time, gently stretch to about a 10x8" oval. Grill over direct heat, turning and rotating as needed, until bread is stiff and both sides are lightly charred, about 3 minutes total. Move to indirect heat to keep warm while you grill the remaining piece of dough.
• Transfer flatbreads to a work surface. Tear burrata into pieces and divide between flatbreads; top with fava bean mixture, cucumbers, and basil. Sprinkle with sesame seeds, sea salt, and pepper.
• Fava beans can be cooked 3 days ahead. Cover and chill.

SAUTé OF FRESH FAVA BEANS, ONIONS, AND FENNEL

Steps:

• Cook fava beans in boiling salted water 2 minutes. Drain, cool and peel outer skins (do not cook or peel lima beans).
• Heat oil in heavy large skillet over medium-high heat. Add onion and fennel bulb; sauté 5 minutes. Add favas or lima beans and fennel seeds; sauté 3 minutes. Add 1 cup broth and 2 tablespoons dill; bring to boil. Reduce heat; simmer 10 minutes to blend flavors. Stir in pancetta and savory, adding more broth if mixture is dry. Simmer until favas are tender, about 15 minutes longer. Mix in lemon juice and 2 tablespoons dill. Season to taste with salt and pepper. Serve warm or at room temperature. (Can be made 2 days ahead. Cover and chill. Bring to room temperature before serving.)
• Pancetta, Italian bacon cured in salt, is available at Italian markets, some supermarkets, and some specialty foods stores.