Ingredients
| 3 tablespoons olive oil | |
| 2 shallots, thinly sliced | |
| 500g green beans, trimmed | |
| ½ teaspoon sea salt | |
| 2 cloves garlic, thinly sliced | |
| a handful basil leaves | |
| ½ cup white wine | |
| 1 packet burrata, torn into pieces (or use stracciatella) | |
| 5-6 anchovies (optional) | |
| ¼ cup sliced almonds, toasted | |
| extra virgin olive oil, to drizzle |
Most of the time I like my beans a little squeaky and only just tender, but I also enjoy them slow cooked until they are very soft and tender as in this dish when they are fried and steamed with some aromatics. Creamy burrata is excellent here – make sure it is at room temperature before using – and the anchovies add a dash of salty umami to the dish.
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Instructions
| 1. | In a wide pan, gently heat the oil and fry the shallots slowly until tender, 8-10 minutes. |
| 2. | Add the green beans, salt, garlic and half of the basil and stir to coat. |
| 3. | Add the white wine and 1⁄2 cup water, cover with a lid, cook over a low heat for 20 minutes or until the beans are very tender and the liquid has mostly evaporated. |
| 4. | If necessary add a dash of water to the pan if it looks to be drying out before the beans are done. Allow to cool to room temperature. |
| 5. | Put the burrata on a platter, toss the beans with the remaining basil and scatter over the burrata. |
| 6. | Top with the anchovies (if using), almonds and drizzle with extra virgin olive oil. |
Recipes & food styling Ginny Grant / Photography Aaron McLean / Styling Jess Hemmings