FOOD
16 Dec, 2022
Antipasti
Burratina With Corn Succotash And Crispy Okra
Prep Time : 20 minutes
Cooking Time : 3 minutes
Serves : 4 serves
DID YOU KNOW
This hearty dish borrows from the culinary elements of different cultures. The end result? A scrumptious mélange of colours, textures and flavours. While the burratina or burrata hails from Italy, the succotash — a dish comprising sweet corn paired with lima (or other) beans — is said to have Native American roots. Topped with crispy okra — a staple dish in Indian kitchens for many years now — this dish is a seamless amalgamation of cultures and flavours. What’s more, it makes for an excellent conversation-starter at parties. Try it for yourself, with our authentic recipe.
PREP TIME
20 minutes
20 minutes
COOKING TIME
3 minutes
3 minutes
SERVES
4 serves
4 serves
Ingredients
500gms, Fresh Burrata/ Burratina
10ml, Balsamic Glaze or Balsamic Vinegar
FOR THE SUCCOTASH
- 2 Corn on the Cob, Peeled
- 2 Red Onions, Chopped
- 30gms, Okra, Diced
- 30gms, Sorrentina’s Sundried Tomato Pesto
- 10gms, Basil
- 15gms, Butter
- 30gms, Fava Beans or White Val (any seasonal beans), Soaked Overnight
- Olive oil
- Salt & Pepper for seasoning
NOTE – Meat-eaters can add bacon to the mix
FOR THE CRISPY OKRA
- 100gms, Okra, Sliced
- 20gms, Corn Flour
- Oil for frying
- Salt & Pepper for seasoning
FOR THE FAVA BEANS
- Soak the beans in water overnight, so that they swell up to thrice their size
- Remove the skin of the beans, as they have a chewy texture. If you prefer your meals with a crunch, you can fry these beans and add them to the succotash
Preparation
FOR THE SUCCOTASH
- First, peel the corn and take the kernels off the cob
- Chop the onions finely and evenly
- Dice the okra evenly
- In a pan, add butter* and olive oil
- Add the chopped onions and sauté until translucent
- Add the corn to the pan and let it cook for around 6 minutes, such that the corn turns soft. At this point, you may want to add a little stock, so that it provides steam to help the corn cook through
- Once the mixture is dry again, add the peeled beans, okra and Sorrentina’s Sundried Tomato Pesto and let it cook
- Season with salt, oregano and basil and check the corn for doneness
*The butter will give the corn a creamier, smoother finish
FOR THE CRISPY OKRA
- Slice the okra as thinly as possible
- Coat the sliced okra with a little bit of flour, salt and pepper
- Fry the okra in vegetable oil, until crispy
FINAL TOUCHES
- Place the succotash in the center of the plate. Quick tip: it tastes best when served warm
- Place the burrata on top of the mixture and season with salt, pepper and a drizzle of balsamic vinegar
- Add some crispy okra on top, for a delightful crunch and some beautiful texture
FINAL TOUCHES
- Place the succotash in the center of the plate. Quick tip: it tastes best when served warm
- Place the burrata on top of the mixture and season with salt, pepper and a drizzle of balsamic vinegar
- Add some crispy okra on top, for a delightful crunch and some beautiful texture
Shop these Italian pantry staples at your nearest gourmet grocery store or order them online via Swiggy or Zomato. For more updates on all things Italian, follow @sorrentina_honestlyitalian on Instagram
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