“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
- 100 gm pitted black olives, coarsely chopped
- 1 tsp white wine vinegar
- Pinch of dried chilli flakes
- 125 ml (½ cup) extra-virgin olive oil
- 300 gm podded broad beans (1kg unpodded)
- ½ cup mint (about 1 bunch), roughly chopped
- 2 burrata (about 200gm each)
- To serve: lemon wedges and crusty bread
- 1Combine olives, vinegar, chilli and 1 tbsp oil in a bowl, stir to combine, season to taste with freshly ground pepper and set aside.
- 2Blanch 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.
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