Chefs' Recipes

Love, Tilly Devine: Burrata with broad bean sott’olio and black olive paste

Australian Gourmet Traveller recipe for Love, Tilly Devine's burrata with broad bean sott’olio and black olive paste.
Love, Tilly Devine: Burrata with broad bean sott’olio and black olive paste

Love, Tilly Devine: Burrata with broad bean sott’olio and black olive paste

William Meppem
4
30M
5M
35M

“Impeccably fresh burrata and broad beans make this dish. If you don’t have broad beans in your own garden, be sure to buy young, tender ones.” Tim Webber, Love, Tilly Devine

Ingredients

Method

Main

1.Combine olives, vinegar, chilli and 1 tbsp oil in a bowl, stir to combine, season to taste with freshly ground pepper and set aside.
2.Blanch broad beans until bright green (2-3 minutes), refresh and peel. Combine in a bowl with remaining oil and mint, season to taste and set aside to marinate (1 hour). Serve with burrata, olive paste, lemon wedges and crusty bread.

This recipe is from the September 2011 issue of .

Drink Suggestion: 2009 Mac Forbes Arneis, Yarra Valley, Victoria.

Notes

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