The freshest of young beans, at their best right now, dressed with salty anchovies, olives and fresh chillies. A perfect foil for rich, creamy burrata (if you can't find this Italian delight, supermarkets sell great buffalo mozarella as a tasty substitute). Pangritata, often called 'poor man's parmesan', gives a contrasting crunchy texture, it is made from fried roughly torn pieces of bread, irressistably flavoured with garlic. A simple, quick and flavoursome supper ...
- 250gms runner beans
- 4 burrata (at room temp)
- 75gms sourdough bread, torn
- Olive oil
- 1 clove garlic, bashed
- 100gms olives, pitted and torn
- 1 red chilli finely chopped
- 4 anchovy fillets chopped
- Slice, blanch and refresh the runner beans.
- Make the pangritata, heat 2 tbsp of oil together with a clove of garlic until the garlic turns golden, then remove this from the pan.
- Add the torn bread, some seasoning and fry until golden and crisp. Remove and drain on kitchen paper.
- In a small bowl combine the anchovies, chilli and olives with 2-3 tbsp extra virgin olive oil. Mix to combine, and use this to dress the beans.
- To serve – open the Burrata onto 4 plates, dress with the beans and scatter with pangritata.
Enjoy further supper dishes below: