Roast peppers with burrata recipe
You barely need a recipe for this, it’s just distinctive ingredients, melting together, each providing a contrast to its neighbour: chilli-hot ’nduja that falls apart in the heat of the oven, cold creamy burrata and charred peppers. Most people, when you give them a plate of this and some ciabatta to mop up the juices, will just be quiet and eat. This recipe serves four as a starter or side.
Ingredients
- 6 red peppers
- 1 glug of extra virgin olive oil
- 1 pinch each of sea salt flakes and freshly ground black pepper
- 60 g ’nduja
- 400 g burrata
- 1 loaf of ciabatta, to serve
- 6 red peppers
- 1 glug of extra virgin olive oil
- 1 pinch each of sea salt flakes and freshly ground black pepper
- 2.1 oz ’nduja
- 14.1 oz burrata
- 1 loaf of ciabatta, to serve
- 6 red peppers
- 1 glug of extra virgin olive oil
- 1 pinch each of sea salt flakes and freshly ground black pepper
- 2.1 oz ’nduja
- 14.1 oz burrata
- 1 loaf of ciabatta, to serve
Details
- Cuisine: British
- Recipe Type: Pepper
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 30 mins
- Serves: 4
Step-by-step
- Preheat the oven to 200°C/400°F/gas mark 6.
- Halve the peppers, deseed them and put them into a gratin dish, roasting tin or a baking sheet with a lip around it. Brush them with olive oil, season and roast for 20 minutes.
- Break the ’nduja into chunks and divide it among the peppers, putting it inside them. Roast for a final 10 minutes.
- When they’re cooked, the pepper skins should be slightly blistered and a little charred in places. Leave them until they’re cool enough to handle, then tear them or leave them whole – whichever you prefer – and divide them between four plates.
- Drain the burrata, tear it and ser ve it alongside the peppers and ’nduja. Offer some ciabatta on the side.
This recipe is from From the Oven to the Table: Simple dishes that look after themselves by Diana Henry. Published by Mitchell Beazley, £25. Photography by Laura Edwards.
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