(Original post found on www.fromourtable.com)
Spring is here!! I know it felt like it never left here in California, last winter was unseasonably Spring like. But nonetheless it has arrived, and so have all of my favorite veggies. English peas, fava beans, asparagus, radishes, artichokes, beets….oh my! I have discussed my love for fava beans in my previous posts, and have been waiting all winter long to share this with you. This is such a simple yet tasty dish, and will be good for an appetizer or a light lunch.
Fava beans contain a high concentration of thiamin, vitamin K, vitamin B-6, potassium, copper, selenium, zinc and magnesium. They also contain lean protein for those of you who are vegetarian or vegan.
The name burrata means “buttered” in Italian. And it consists of mozzarella cheese and cream. The outside layer of burrata is mozzarella cheese and the inside is a thickened cream, so when you cut it open it oozes out. It was first produced in the 1920′s, because people found a way to use the scraps of mozzarella, and has been widely popular ever since.
Our Ramian Roussanne would pair perfectly with this dish because the high acid from the wine compliments the burrata and the balsamic vinegar. It also has dense tropical fruit flavors and Chardonnay-like mouth feel.
Ingredients: Serves 3
-8 oz. burrata cheese -6 slices crostini bread -1 cup shelled fava beans -2 garlic cloves, whole -basil for garnish -balsamic glaze for garnish -red pepper flakes for garnish -salt to taste
Preheat the oven to 375 degrees. First, shell the fava beans. Place a little olive oil in a skillet on medium heat, along with the fava beans and garlic. Cook for about 5-10 minutes depending on how large the fava beans are (mine were very small). They will be a little tender when they are done. Discard the garlic and place the crostini in the oven for 6 minutes (I brushed olive oil on top of the crostini).
When the bread comes out, you can assemble. First, place 2 pieces of crostini on the plate. Cut the burrata into 3 sections and place on one end of the crostini. Next, scoop 1/3 of the fava beans onto the plate and drizzle with a little balsamic glaze. Sprinkle a little sea salt, chopped basil and red pepper flakes on top to finish and serve right away.