Fava, Burrata & Blood

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Yes, it’s spring and favas are available at the market here in Southern California. This our favorite way of eating them. Peel the favas, take half a ball of burrata (very milky mozzarrella) and loosely cut that onto a plate. Toss the favas on the plate. Squeeze the juice from half of a blood orange and be sure to use a plate that contrasts nicely with the brilliant green of the beans, the deep ruby orange juice and the cheese. Then, stream a little olive oil on the cheese and sprinkle some sea salt on the beans. Enjoy outdoors as the sun begins to set!

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