Scrigni® with Apulia Burrata cheese, fava beans, anchovies, and Lampagioni bitter
x2
Ingredients for 2 people
Elements for the composition of the dish:
12 Scrigni® with Apulia Burrata cheese
80 g dried fava bean puree
120 g shelled and blanched green fava beans
40 g Lampagioni cream
2 desalted and dried anchovies
4 sprigs of mint
EVO olive oil to taste
1 ladle of vegetable broth
Applewood-smoked black pepper to taste
Procedure
Finely chop the dried anchovies with a knife and set aside. Blend the dried fava bean puree with a ladle of vegetable broth and EVO oil; keep warm in a bain-marie. Cook the Scrigni in plenty of salted water. In a pan, heat a drizzle of EVO oil, add the al dente Scrigni with Burrata, and finally add the previously blanched fava beans, adjust salt, pepper, and mint. Place a spoonful of dried fava beans, Scrigni with green fava beans, and Lampagioni cream on 4 serving plates. Garnish the plate with fresh mint and a drizzle of EVO oil.
Chef Antonella Ricci for the Master Show event on April 4, 2016. Bari Eataly.
