Love, Tilly Devine: Burrata with broad bean sott’olio and black olive paste

AT A GLANCE

  • Serves 4 people

  • 100 gm pitted black olives, coarsely chopped
  • 1 tsp white wine vinegar
  • Pinch of dried chilli flakes
  • 125 ml (½ cup) extra-virgin olive oil
  • 300 gm podded broad beans (1kg unpodded)
  • ½ cup mint (about 1 bunch), roughly chopped
  • 2 burrata (about 200gm each)
  • To serve: lemon wedges and crusty bread
01   Combine olives, vinegar, chilli and 1 tbsp oil in a bowl, stir to combine, season to taste with freshly ground pepper and set aside.
02   Blanch broad beans until bright green (2-3 minutes), refresh and peel. Combine in a bowl with remaining oil and mint, season to taste and set aside to marinate (1 hour). Serve with burrata, olive paste, lemon wedges and crusty bread.
This recipe is from the September 2011 issue of Australian Gourmet Traveller.

Recipe:

TIM WEBBER, LOVE, TILLY DEVINE, SYDNEY

Photography:

WILLIAM MEPPEM

Styling:

LYNSEY FRYERS-HEDRICK AND LISA FEATHERBY

Drinking Suggestion:

2009 MAC FORBES ARNEIS, YARRA VALLEY, VICTORIA.

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