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Fava Beans with Burrata, Toasted Almonds and Nigella Seeds
Recipe from the Tasting Table Test Kitchen
Yield: 4 to 6 servings
Prep Time: 25 minutes
Cook Time: 8 minutes
Total Time: 33 minutes
2½ cups shelled fava beans (approximately 2½ pounds in their pods)
½ cup almonds, toasted and roughly chopped
½ cup finely chopped parsley
½ cup finely chopped basil
¼ cup, plus 2 tablespoons extra-virgin olive oil
2 tablespoon finely chopped chives
½ teaspoon lemon zest
⅛ teaspoon black pepper
¼ teaspoon salt
4 (8-ounce) balls burrata
8 large slices country bread
1 garlic clove, peeled and halved
½ teaspoon nigella seeds
1. Make an ice bath. Bring a large pot of water to a boil and blanch the fava beans for 15 seconds. Immediately plunge them into the ice bath to stop the cooking. To remove the waxy coating, break the outer shell and pop the bright green beans out.
2. In a small mixing bowl, stir together the almonds, parsley, basil, ¼ cup of the olive oil, chives, lemon zest, black pepper and half of the salt.
3. Tear the balls of burrata in half, transfer to a medium bowl and season with the remaining salt.
4. Preheat oven to 400°. Brush both sides of the sliced bread with the remaining olive oil and place on a baking sheet. Toast bread in the oven until crisp and golden brown, about 8 minutes. Remove from the oven and rub one side of each piece of toast with the cut garlic.
5. Divide the bread among 4 plates. Top each piece of bread with two pieces of burrata, a spoonful of the fava beans and some of the toasted almond mixture. Garnish with nigella seeds.