Fresh Burrata and Fava Bean Purée with Crispy Fried Shrimp
Burrata is considered a delicacy throughout the world. It is a fresh cheese made with rich buffalo milk, formed into a hollow ball, and filled with creamy curds made from the remnants of buffalo mozzarella. Burrata is used mainly in appetizers and salads. Here, we have showcased the Burrata in an appetizer, which is sure to impress your guests with taste and presentation – and it is surprisingly very simple to put together. If you do not have martini glasses, no worries, this dish can be plated on appetizer plates or in bowls. Enjoy
Makes 4 servings!
- 1 lb frozen fava beans
- 2 tbsp olive oil
- 3 green onions, chopped
- Salt and pepper to taste
- 1 cup water
- 4 jumbo shrimp, de-veined and peeled with tail on
- 1/2 cup flour
- 2 eggs, beaten
- 1 cup panko crumbs
- 2 tbsp canola oil
- 1 container Santa Lucia Burrata
- Basil pesto (store bought or homemade)
In a saucepan, bring water to boil. Add fava beans, blanch for 1 minute and drain. Place beans in an ice bath for
3 to 5 minutes. This will cool the beans and make them easier to peel. Place your thumbnail at the dimpled part of the bean and remove what looks like a cap. Squeeze the bean through the opening.
In a sauté pan, add the olive oil and sauté the chopped green onions at medium heat. Once softened, add the beans and water and cook for about 10 minutes. Remove from the heat and place in a food processor to purée. Season with salt and pepper. Spoon into martini glasses or on to appetizer plates and set aside
Pat shrimp dry with a paper towel. Dredge in the flour, then the beaten egg and next the panko crumbs. In a frying pan at medium heat add the canola oil. Fry the shrimp until they turn pink and the crust is golden, approximately 2 minutes per side. Drain on paper towel. Set aside.
Gently slice the Santa Lucia Burrata with a serrated knife, trying not to lose the insides of the cheese. With a spoon, place the piece of the cheese on top of the fava bean purée. On top of the cheese add a dollop of the basil pesto then top with the fried shrimp. Serve with a lemon wedge.