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Borlotti Beans, Braised Courgettes + Buffalo Mozzarella
When courgette's are in season, this is a cracker of a summer BBQ centrepiece or alongside a piece of grilled meat or fish. Braising the courgettes allows them to melt down into a jammy texture + to soak up those garlic + basil infused oils. Borlotti's give it good bite while the mozzarella is oozy and creamy.
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Borlotti Beans, Braised Courgettes + Buffalo Mozzarella
Rated 5.0 stars by 3 users
Servings
3-4
Cook Time
20 minutes
Author:
Bold Bean Co.
When courgette's are in season, this is a cracker of a summer BBQ centrepiece or alongside a piece of grilled meat or fish. Braising the courgettes allows them to melt down into a jammy texture + to soak up those garlic + basil infused oils. Borlotti's give it good bite while the mozzarella is oozy and creamy.
Ingredients
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2 tbsp olive oil
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3 courgettes, sliced into ½ cm-thick rounds
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3 garlic cloves, roughly sliced
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1 small bunch of basil (about 15g)
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1 ball of buffalo mozzarella, burrata or straciatella
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20g pine nuts
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1 lemon
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1 jar Queen Borlotti beans, drained
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Extra virgin olive oil, for serving
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Focaccia or crusty bread
A pinch of chilli flakes (optional)
To serve
Directions
Heat 2 tablespoons of olive oil in a frying pan over a medium heat. Add the courgettes with a good pinch of salt and stir to coat in the oil. Cook for a 3-4 minutes until they start to brown, then add the garlic and whole bunch of basil, reserving a few leaves for garnish - (keeping this whole will infuse the pan with flavour). Reduce the heat to low, cover with a lid and gently cook for another 8-10 minutes, stirring every now and then, until the courgettes are soft and almost collapsing.
Whilst the courgettes are cooking, toast the pine nuts in a dry pan over a medium-low heat until golden all over, roughly 2 minutes.
Check on the courgettes, they should be looking jammy and smelling fragrant. Once ready to serve, grate in the zest of 1 lemon and add the chilli flakes, if using.
To serve, tear the mozzarella or burrata onto one side of a serving platter. Spoon the courgettes alongside the cheese and tumble the beans on the remaining half of the plate. Top with the pine nuts and a few fresh basil leaves. Finish with cracked black pepper and a good drizzle of olive oil. Serve with crusty bread or alongside a piece of BBQ grilled meat or fish.
