Jess Damuck's Burrata with Favas, Peas, & Preserved Lemon
When English peas and fava beans are in season and finally sweet, I can’t get enough of eating them straight out of their shells. I love the moment the skin splits to reveal the brightest, most amazing green inside. This simple dish lets the flavor of the favas and peas shine!
by Jess Damuck | @jessdamuck
1 cup shelled fava beans, preferably fresh from 1½ lbs beans
2 cups (shelled English peas, preferably fresh from 1½ lbs peas
Fresh chive blossoms (or swap for chopped chives, mint, or other fresh herbs)
2 balls or about 8 oz of burrata
Kosher salt
Freshly ground black pepper
2 tbsp finely chopped preserved lemon
Flaky salt
Instructions
Active Time: 20 minutes
Full Time: 30 minutes
In a small pot, bring heavily salted water to a boil. Prepare an ice bath with a fine mesh sieve placed over the bowl (to contain your beans and peas). Blanch 1 cup of favas for 3 to 5 minutes. Transfer to the ice bath, and then to a paper towel–lined plate.
Boil 2 cups of peas for 3 to 5 minutes, until crisp-tender and bright green. Transfer to the ice bath. Once cool, transfer to a paper towel–lined plate. Unzip all of your fava beans by squeezing them out of their jackets to reveal the beautiful, bright green pod within.
Transfer all of the fava beans and peas to a serving bowl. Add the 2 balls burrata and sprinkle 2 tbsp finely chopped preserved lemon over everything.
Drizzle with your very good olive oil and grind plenty of black pepper over it. Sprinkle with flaky salt and chive blossoms or fresh herbs. Enjoy!
Find more tasty recipes inside Salad Freak, Jess' cookbook!
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