Ingredients
-
2 bunches fresh Broccolini (about 1 pound), trimmed and stems halved lengthwise
-
7 tablespoons extra-virgin olive oil, divided, plus more for drizzling
-
sprinkle of good quality salt
-
2 (15.5-ounce) cans cannellini or navy beans, drained, rinsed, and patted dry
-
1 red Fresno chile, thinly sliced
-
1 garlic clove, finely chopped
-
1/4 cup chopped fresh flat-leaf parsley
-
8 ounces burrata cheese
-
1/3 cup Pecorino Romano cheese, grated
-
1/2 to 1 teaspoon black pepper
-
1/2 lemon, cut into 4 wedges
Directions
|
1
Done
|
Cook the Broccolini in a saucepan of boiling water until fork tender, about 3-4 minutes. After cooked toss with a tablespoon of olive oil. |
|
2
Done
|
Heat a large skillet over medium-high until very hot, 4 to 5 minutes. Add half of Broccolini to skillet, and spread in an even layer. |
|
3
Done
|
Cook until slightly charred and crisp-tender, 2 to 3 minutes per side. Transfer to a large bowl, and repeat with remaining Broccolini. Toss Broccolini with a good sprinkle of salt and set aside. |
|
4
Done
|
Return skillet to heat over medium-high. Add 2 tablespoons oil; swirl to coat. Add half of the beans; spread in an even layer. Cook, undisturbed, until outer skins of beans begin to peel back, crisp, and brown slightly, about 2 minutes. |
|
5
Done
|
Add chile and garlic, stir, and cook, undisturbed, until fragrant, 15 to 30 seconds. Transfer mixture to bowl with Broccolini. Repeat procedure with remaining 2 tablespoons oil and remaining beans. |
|
6
Done
|
Gently toss Broccolini and beans with parsley and remaining 1/4 teaspoon salt. |
|
7
Done
|
Arrange burrata in center of serving bowl, and surround with Broccolini and beans mixture. Sprinkle with pecorino Romano and black pepper. Drizzle with oil, and serve with lemon wedges. |
