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Cacio E Pepe Broccolini with Crispy White Beans and Burrata
Ingredients
  • 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
  • ¼ cup chopped fresh flat-leaf parsley
  • 8 ounces burrata cheese
  • 1 ½ ounces pecorino Romano cheese, grated (about ⅓ cup)
  • ½ to 1 teaspoon black pepper
  • ½ lemon, cut into 4 wedges
Steps
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