Creamy burrata, cavolo nero and cannellini stew
Creamy burrata, cavolo nero and cannellini stew
Ingredients
- 1 tin (400g) cannellini beans
- 150g asparagus
- 150g burrata cheese
- 125g cavolo nero
- 1 shallot
- 1 lemons
- a few basil leaves (fresh)
- 1 tbsp flaked almonds
- 1 tbsp cooking oil
- 1 tsp miso paste
- 1/2 tsp thyme (dried)
- 1/4 tsp chilli flakes
- salt and pepper (to taste)
Allergens are marked in bold.
Method
When asparagus is not in season, tenderstem broccoli can be used as a substitute.
1. Finely chop the shallot, trim and cut the asparagus into 2-inch pieces and roughly chop the cavolo nero.
2. Heat the cooking oil in a large pan over medium heat. Add the shallot and sauté until translucent then add the asparagus, and cook for another 3-4 minutes until it starts to soften. Add the cavolo nero, stirring occasionally, and cook until wilted.
3. Add the cannellini beans with their liquid along with the miso paste dissolved in 150ml of boiling water. Let it simmer for 5-10 minutes stirring occasionally. Add more water in case it becomes too dry. Season with salt and pepper.
4. Add the chilli flakes, thyme, lemon zest and juice to taste. Mix well then tear the burrata bowl over the top. Let it cook for a few 1-2 minutes.
5. Divide the stew between serving bowls. Garnish with fresh basil leaves and flaked almonds. Optionally drizzle a bit of extra virgin olive oil over the top and serve.
Nutritional Information
| Average nutritional values | Per serving (recipe serves 2) |
|---|---|
| Energy | 495 kcal |
| Fat | 27.9 g |
| of which saturates | 12.6 g |
| Carbohydrates | 25.6 g |
| of which sugars | 6.1 g |
| Fibre | 11.3 g |
| Protein | 16.7 g |