Chickpeas al Limone With Burrata Recipe • 5★ • 25 min
Inspired by the jaunty pasta dish, spaghetti al limone, here’s a new way to make a memorable meal from humble cans of chickpeas; just add lemon, olive oil and Parmesan. The chickpeas are braised in their own sweet and nutty brine, also known as aquafaba, which becomes thick and silky as it cooks...
I've been trying--somewhat successfully--to eat more beans lately. This recipe sounded wonderful as I had chickpeas, love lemons and basil and have always wanted to try burrata.
So the burrata: I sucked up my horrified reaction and handed over $14.99. The package contained two balls with stubby stems, like white, undecorated Christmas bulbs, only submerged in a saline solution instead of covered in glitter.
While I've never eaten burrata, I knew it was a ball of firm mozzarella with soft mozzarella inside. What I DID NOT know, catastrophically as it turns out, was that the insides resemble wet cottage cheese. As I tried to halve the ball still in the saline solution, the insides immediately escaped from its outer mozzarella bondage and drifted into the saline solution.
If you can't visualize this, picture dropping $15 into water and helplessly watch as it dissolves.
Ya. Something like that.
And the kicker--after I rescued as much as I could and added it to the lemony chickpea dish--was it did not offer any interest to the dish. Certainly not $14.99 worth of interest.
Here's the remainder of the burrata. Just so you know, the original saline would have been clear. This milky liquid is due to the expensive burrata leakage.
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