Flatbread With Fava Beans Cucumbers And Burrata Recipes

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FLATBREAD WITH FAVA BEANS, CUCUMBERS, AND BURRATA



Flatbread with Fava Beans, Cucumbers, and Burrata image

Fava beans most likely require a trip to a farmers' market and take a while to peel. Sugar snap peas cut into bite-size pieces are a fine alternative.

Provided by Dave Muller

Yield 8 servings

Number Of Ingredients 12

2 cups shelled fava beans (from about 2 pounds pods)
Kosher salt
2 tablespoons fresh lemon juice
2 tablespoons olive oil, plus more for grill
Freshly ground black pepper
2 Persian cucumbers, thinly sliced
2 tablespoons unseasoned rice vinegar
1/2 Garlic-Herb Naan or 1 pound store-bought pizza dough, room temperature, halved
2 (8-ounce) balls burrata or fresh mozzarella, drained
Basil leaves (for serving)
1 teaspoon toasted sesame seeds
Flaky sea salt

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.

BURRATA WITH FAVA BEANS, FENNEL AND CELERY



Burrata With Fava Beans, Fennel and Celery image

Good fresh burrata - mozzarella's luscious, creamy-centered cousin - really needs no adornment, just good bread to accompany it (and perhaps a drizzle of olive oil and few arugula leaves). To make it more festive, add a quickly made seasonal vegetable topping and serve the gilded burrata as a salad or antipasto. Bright green fava beans, celery and fennel make a lovely rendition for spring.

Provided by David Tanis

Categories     salads and dressings, appetizer

Time 30m

Yield 4 servings

Number Of Ingredients 10

3 pounds fresh fava beans in the pod
1 small shallot, finely diced
3 tablespoons lemon juice
Salt and pepper
1/4 cup fruity extra-virgin olive oil
1/2 cup thinly sliced celery (tender inner stalks)
2/3 cup thinly sliced fennel
A handful of small arugula leaves
8 ounces burrata
Mint or basil, for garnish

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.

Nutrition Facts : @context http, Calories 609, UnsaturatedFat 17 grams, Carbohydrate 66 grams, Fat 29 grams, Fiber 27 grams, Protein 40 grams, SaturatedFat 10 grams, Sodium 1073 milligrams, Sugar 34 grams

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