This dish was originally meant to be a side dish to go with a simple whole branzino fish dinner but to be honest, it stole the show. The meatiness of the beans combined with the crunch of the broccolini and creaminess of the burrata makes this dish a satisfying entree.
The trick to the recipe is to really get the cannellini beans dry. I laid mine out on paper towels for an hour and switched the paper towels out halfway through, but the recipe does not call for this step. Another trick is to keep the kids out of the kitchen for this one. We like recipes the kids can be around for but it’s difficult to get the broccolini charred or the beans crisp when you’re worried about possible oil spatters on little heads. Preston did enjoy holding the branzino but that’s as much involvement I got from the kids for this dinner.
This would also be a great dish to make when you have people over. The dish can be served room temperature and all you would need to do is add the burrata and garnish as the final step. Enjoy!
| Prep Time | 20 minutes |
| Cook Time | 20 minutes |
| Servings |
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- 2 bunches fresh Broccolini trimmed and larger stalks halved lengthwise
- 7 tablespoons EVOO divided, plus more for drizzling
- 1 teaspoon sea salt divided
- 2 (15.5-oz) oz Cannellini beans drained, rinsed, and patted dry
- 1 clove garlic finely chopped
- 1 red Fresno chili thinly sliced
- 1/4 cup flat-leaf parsley chopped
- 8 ounces Burrata cheese
- 1/3 cup Pecorino Romano cheese grated
- fresh cracked black pepper
- 1/2 lemon cut into 4 wedges
Ingredients
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- Heat a large pan over medium-high heat until very hot. Toss together Broccolini and 3 tablespoons EVOO in a large bowl until coated. Add half the broccolini to the pan in a single layer. Cook until slightly charred/crisp and slightly tender (approximately 2-3 minutes per side). Transfer to a large bowl and repeat with remaining broccolini. Toss cooked broccolini with a pinch of sea salt.
- Wipe the pan clean, bring heat back up to medium-high and add 2 tablespoons of EVOO. Add half the beans in an even layer. Cook undisturbed (this part is important) until outer skins of beans begin to peel back and crisp (approximately a minute and a half). Add half of the chili and garlic, stir, and cook undisturbed for another 20-30 seconds. Transfer beans to the bowl of cooked broccolini and repeat with the remaining beans, garlic, and chili.
- Gently toss broccolini, beans, and parsley with the remaining 1/4 teaspoon of salt.
- Arrange broccolini mix on a platter and place burrata in large clumps on top. Sprinkle with the pecorino Romano, black pepper, and drizzle with EVOO. Place lemon wedges on platter and serve.
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