Burrata with Caramelized Onion and Fava Bean Hummus

Ingredients

SERVINGS: 4 Serving(s)

4 servings burrata or fresh mozzarella, from your favorite cheese shop
Caramelized onion and fava bean hummus
Masala roasted carrots
Pickled foraged fiddlehead ferns
Fresh peas and lemon balm to garnish.

Caramelized onion and fava bean hummus

1 yellow onion
1 cup shucked fava beans
1 cup chickpeas
2 tablespoons tahini
Butter
2 tablespoons olive oil
Lemon juice and salt to taste

Masala roasted carrots

2 large carrots
2 tablespoons butter, melted
1 tablespoon garam masala dried spice
Fresh lemon balm or local mint to garnish

Pickled fiddlehead ferns

½ cup sugar
½ cup apple cider vinegar
½ cup water
1 tablespoon salt
1 teaspoon red pepper flake
Rind of 1 orange peel
6 each black peppercorns
½ pound fiddlehead ferns, cleaned, trimmed and blanched for 1 minute

Preparation

Caramelized onion and fava bean hummus: Slice onion lengthwise and caramelize in butter and salt until golden brown. Blanch fava beans and rinse chickpeas. Put onions, fava beans and chickpeas in a blender, add tahini. Blend on high. Stream olive oil and season with lemon juice and salt to taste.

Masala roasted carrots: Cut down carrots and combine with butter and garam marsala. Toss and spread on sheet tray. Roast at 400ºF for 10 minutes or until tender.

Pickled fiddlehead ferns: Two days before making dish, boil first six ingredients for pickle liquid. Cool. Pour over blanched fiddleheads. Chill.

To serve, spread a layer of hummus on plate and top with burrata. Add carrots and fiddleheads. Garnish with English peas and lemon balm.

Ouro Wines Natural Wine Pairing: San Ferdinando “Vermentino”
Made by one of the few organic and family-owned estates in Chianti, the Grifoni family winery makes this gorgeous Vermentino that has hints of tropical fruit and apple and a touch of salinity. Bright, fresh and perfect with Heirloom’s burrata.