• 2 bunches broccolini, trimmed
• 2 tbsp extra virgin olive oil
• 4 cloves garlic, thinly sliced
• 1 (15 oz) can cannellini beans, drained and rinsed
• 1 cup freshly grated Pecorino Romano
• 1 tsp freshly cracked black pepper, plus more to taste
• ½ cup toasted breadcrumbs
• 2 burrata balls
• Salt, to taste

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Blanch the Broccolini

Bring a large pot of salted water to a boil.

Cook the broccolini for 2–3 minutes until bright green.

Transfer immediately to an ice bath and drain well.

Toast the Breadcrumbs

Heat 1 tablespoon olive oil in a skillet.

Add the breadcrumbs and cook until golden brown and crisp.

Set aside.

Build the Dish

Heat the remaining olive oil in a large skillet over medium-high heat.

Add the garlic and cook until lightly golden.

Add the broccolini and cook until lightly charred in spots, about 4–5 minutes.

Stir in the cannellini beans and warm through.

Add the black pepper and toss well.

Remove from the heat and sprinkle in the Pecorino Romano, tossing until it lightly coats the vegetables and beans.

Season with salt if needed.

Serve

Transfer to a serving platter.

Top with the burrata.

Finish with:

• Toasted breadcrumbs
• Additional Pecorino Romano
• Freshly cracked black pepper
• A drizzle of extra virgin olive oil

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