Beans, Broccolini, and Burrata

I discovered this recipe from Food & Wine. The actual name is Cacio e Pepe Broccolini with Crispy White Beans and Burrata, and the recipe belongs to Hetty McKinnon.

Turns out, she is the author of 4 vegetarian cookbooks, shown below in order of publication.

Her blog is Arthur Street Kitchen.

As the story goes, “Hetty McKinnon used to pedal around Sydney (Australia) on her bike, delivering salads. As the sole owner of a meal-delivery business, McKinnon dreamed up salads in her home kitchen and built a community around sharing meals. Now based in Brooklyn, and the author of three cookbooks, McKinnon has filled her latest book, Family, with comforting, uncomplicated recipes meant to be shared. This Cacio e Pepe Broccolini with Crispy White Beans and Burrata captures the rich, elegant, simple flavors of the classic Italian pasta and rounds them out with bitter charred Broccolini and crispy, creamy, flash-fried white beans. It’s a hearty and healthy late-summer meal.”

Cacio  e  Pepe  Broccolini  with  Crispy  White  Beans  and  Burrata

2 bunches fresh Broccolini (about 1 pound), trimmed and stems halved lengthwise
7 tablespoons extra-virgin olive oil, divided, plus more for drizzling
1 teaspoon fine sea salt, divided
2 (15.5-ounce) cans cannellini or navy beans, drained, rinsed, and patted dry
1 red Fresno chile, thinly sliced
1 garlic clove, finely chopped
1/4 cup chopped fresh flat-leaf parsley
8 ounces burrata cheese
1 1/2 ounces pecorino Romano cheese, grated (about 1/3 cup)
1/2 to 1 teaspoon black pepper
1/2 lemon, cut into 4 wedges

Heat a large skillet over medium-high until very hot, 4 to 5 minutes. Toss together Broccolini and 3 tablespoons oil in a large bowl until coated. Add half of Broccolini to skillet, and spread in an even layer. Cook until slightly charred and crisp-tender, 2 to 3 minutes per side. Transfer to a large bowl, and repeat with remaining Broccolini. Toss Broccolini with 3/4 teaspoon salt.

Carefully wipe skillet clean, and return to heat over medium-high. Add 2 tablespoons oil; swirl to coat. Add half of the beans; spread in an even layer. Cook, undisturbed, until outer skins of beans begin to peel back, crisp, and brown slightly, about 1 minute and 30 seconds. Add chile and garlic, stir, and cook, undisturbed, until fragrant, 15 to 30 seconds. Transfer mixture to bowl with Broccolini. Repeat procedure with remaining 2 tablespoons oil and remaining beans.

Gently toss Broccolini and beans with parsley and remaining 1/4 teaspoon salt. Arrange burrata in center of serving bowl, and surround with Broccolini and beans mixture.

Sprinkle with pecorino Romano and black pepper.

Drizzle with oil, and serve with lemon wedges.

I added cayenne pepper flakes, which went very well with this dish.

By Published On: February 7th, 202252 Comments

About the Author: Chef Mimi

As a self-taught home cook, with many years in the culinary profession, I am passionate about all things food-related. Especially eating!

52 Comments

  1. Dorothy's New Vintage Kitchen February 7, 2022 at 8:05 AM - Reply

    What a lovely recipe Mimi! It’s such a great idea, and very inviting to behold!

    • Chef Mimi February 7, 2022 at 9:14 AM - Reply

      It is pretty, but even better to enjoy!

  2. Jovina Coughlin February 7, 2022 at 8:56 AM - Reply

    Delicious and healthy.

    • Chef Mimi February 7, 2022 at 9:14 AM - Reply

      And it’s not hard on the eyes! And who doesn’t love burrata.

  3. Ron February 7, 2022 at 9:01 AM - Reply

    These are the kind of dishes that let me eat meatless one night a week. Then again, it would set well next to a grilled protein. Great recipe and tutorial as always…

    • Chef Mimi February 7, 2022 at 9:15 AM - Reply

      I understand, But with that burrata, it’s very satisfying without anything extra! A really fun dish.

  4. neil@neilshealthymeals.com February 7, 2022 at 9:26 AM - Reply

    I always seen to end up with odd jars and packets of beans in the cupboard. I love this salad and can see how it could be easily adapted to suit those kinds of beans I have left!

    • Chef Mimi February 7, 2022 at 9:52 AM - Reply

      Oh absolutely! I enjoyed using the Lupini beans for the first time, but this would work with any bean, as you know!

  5. Tandy | Lavender and Lime February 7, 2022 at 9:50 PM - Reply

    This looks really good and perfect for the heat wave we are experiencing.

    • Chef Mimi February 8, 2022 at 7:08 AM - Reply

      Oh my goodness! Such strange weather everywhere. We had another ice storm! I can see this dish served year round.

  6. David Scott Allen February 8, 2022 at 2:54 AM - Reply

    A beautiful dish, Mimi. Great textures, colors, and flavors. There’s a comfort food aspect to this dish that I love, and I can imagine eating it year-round. (I’ve never knowingly had a Lupini bean. How different are they from cannellini beans?)

    • Chef Mimi February 8, 2022 at 7:07 AM - Reply

      They a little bigger and drier. I’ll stick with great Northern, myself. Where I live cannellini beans are twice as expensive! But I wanted to try them out and they’re pretty.

      • David Scott Allen February 8, 2022 at 9:15 AM

        Lucky for me, the cannellini are the same price here!

  7. Bernadette February 8, 2022 at 7:42 AM - Reply

    Thanks for the introduction to Hetty McKinnon and this delicious recipe. Two of my favorite ingredients are rapini and white beans.

    • Chef Mimi February 14, 2022 at 8:01 AM - Reply

      You are so welcome! I love white beans as well.

  8. Jean | Delightful Repast February 8, 2022 at 11:07 AM - Reply

    Mimi, I haven’t seen those cookbooks, but I’m sure the author’s own version of this recipe is not as photogenic as yours! Beautiful photos! Sounds delicious except I would change out the cheeses. Parmesan for the pecorino, sure. But what would be a good substitute for the burrata? I’ve never had white beans cooked like this, and I’m sure to love it!

    • Chef Mimi February 8, 2022 at 11:14 AM - Reply

      Aww thank you!There is no substitute for burrata, unless you get stratiatella, which is the inside of burrata! Pretty wonderful stuff.

  9. Ronit Penso Tasty Eats February 8, 2022 at 11:13 AM - Reply

    Great combination of flavors in this tasty looking dish.
    I prefer peeling Lupini beans before using, but maybe it’s just me! :)

    • Chef Mimi February 8, 2022 at 11:15 AM - Reply

      Interesting. I’ll have to look and see if these were already peeled or not. Probably not, right?! I think good old white beans would work in this dish!

      • Ronit Penso Tasty Eats February 8, 2022 at 12:51 PM

        It’s not like the skin is inedible, but they taste much better when peeled.
        White beans would definitely work there. :)

  10. Hannah Kaminsky February 8, 2022 at 12:52 PM - Reply

    Ohh I would melt for a vegan burrata. It’s crazy that for all the alternatives we have on the market now, there still is NO dairy-free burrata. Maybe I could replicate the recipe with a fresh mozz, which would be delicious, albeit different. I just can’t resist that overall combination of flavors.

    • Chef Mimi February 8, 2022 at 6:18 PM - Reply

      Awww, that’s too bad. This really was good – but honestly, with or without the burrata.

  11. Ann Coleman February 8, 2022 at 9:03 PM - Reply

    The older I get, the more I love vegetarian cooking. Not vegan, as I could never give up my beloved cheese, but vegetarian is wonderful.

    • Chef Mimi February 10, 2022 at 10:49 AM - Reply

      I will never give up cheese and seafood. But I do enjoy meals like this immensely!

  12. kitchenriffs February 9, 2022 at 10:22 AM - Reply

    This looks SO nice! Really a neat combo of flavor, ingredient, textures. Good stuff — thanks.

    • Chef Mimi February 10, 2022 at 10:48 AM - Reply

      Thanks! It was so satisfying.

  13. terrie gura February 9, 2022 at 11:16 AM - Reply

    Oh, I soooo love buratta! I wish I could find it more easily in my supermarkets. This whole dish sounds delicious, and I always get so hungry after seeing the pictures in your blog.

    • Chef Mimi February 10, 2022 at 10:48 AM - Reply

      Oh, it’s not in my supermarket. I get most “gourmet” items online!

  14. Greg Henry February 9, 2022 at 6:34 PM - Reply

    I need to be eating more meals like this. GREG

    • Chef Mimi February 10, 2022 at 10:47 AM - Reply

      well, I do too!

  15. Cynthia M Woodman February 9, 2022 at 8:12 PM - Reply

    So light healthy and delicious looking! I love burrata!

    • Chef Mimi February 10, 2022 at 10:47 AM - Reply

      Who doesn’t like burrata?!!!

  16. Kelly | Foodtasia February 10, 2022 at 11:06 AM - Reply

    A lovely, comforting salad, Mimi! Such a sweet picture in my mind of Hettie dreaming up salads and building a community of sharing meals!

    • Chef Mimi February 10, 2022 at 6:20 PM - Reply

      Ha! She’s very talented!

  17. Marcelle February 10, 2022 at 2:10 PM - Reply

    This recipe has some flavorful ingredients, Mimi. I’ve never tried a Lupini bean, they look quite large. I would definitely try this dish any time of the year!

    • Chef Mimi February 10, 2022 at 6:20 PM - Reply

      They’re large, and on the drier side… but they were fun to try.

  18. Raymund February 10, 2022 at 6:59 PM - Reply

    That looks fabulous Mimi, love all the elements in this dish specailly those burrata and beans

    • Chef Mimi February 13, 2022 at 8:26 AM - Reply

      the combination of flavors and textures is pretty wonderful in this dish!

  19. carrietalkingmeals February 11, 2022 at 3:14 AM - Reply

    I love broccolini and I love beans, but the flavors and the burrata in this recipe take it over the top in such an amazing way! I am making this recipe next week!

    • Chef Mimi February 13, 2022 at 8:25 AM - Reply

      I know. Really a wonderfully composed dish!

  20. Roz February 12, 2022 at 4:06 PM - Reply

    What a beautiful and I’m sure, delicious dish, Chef Mimi! You had me at “Cacio e Pepe” and ‘burrato’. Love your photos! Oh, you mentioned that you shop for burrata and other gourmet items online . . . can you email me or pop on over to my blog to let me know where you shop online?

    • Chef Mimi February 13, 2022 at 8:25 AM - Reply

      I emailed you!

  21. Jeff the Chef February 13, 2022 at 1:26 PM - Reply

    I want to live in a city where someone pedals around, delivering salads thus spectacular!

    • Chef Mimi February 14, 2022 at 8:02 AM - Reply

      It’s really a lovely idea. The salads in Oklahoma would be wilted… however.

  22. Elena Bourke February 13, 2022 at 8:22 PM - Reply

    Mimi! This looks fabulous. Just added burrata and broccolini to my grocery list. :)

    • Chef Mimi February 14, 2022 at 8:02 AM - Reply

      You’ll love it!

  23. Sherry M February 13, 2022 at 9:00 PM - Reply

    sounds delicious and healthy.

  24. sherry February 13, 2022 at 9:02 PM - Reply

    me again. since i had that nasty spammer carry on about copyright of recipes i am keen to check with other bloggers – i assume you too rewrite the recipes (as i do) so as to avoid these issues?

    • Chef Mimi February 14, 2022 at 8:00 AM - Reply

      Isn’t it enough to credit the author of the recipes, and cookbook or online magazine?

      • sherry February 14, 2022 at 7:13 PM

        hi mimi
        i’m not sure about U.S. rules but here you can’t use someone else’s prose so I always rewrite the method in my own words. I think it was david from Cocoa and Lavender who said it is the same in america, but I don’t know for sure. It’s only the ingredients you can use as is, as it is pretty hard to say ‘a spoonful of flour’ in any other way :-)

  25. Valentina February 15, 2022 at 2:00 PM - Reply

    This is one of the heartiest looking vegetarian meals I’ve seen. Burrata is always “the icing on the cake” and cannellini beans are my favorite.:-) ~Valentina

    • Chef Mimi February 15, 2022 at 4:33 PM - Reply

      Burrata really is the icing! Love that!

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