
Burratina With Corn Succotash And Crispy Okra
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.
20 minutes
3 minutes
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
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