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

Details

  • Cuisine: British
  • Recipe Type: Pepper
  • Difficulty: Easy
  • Preparation Time: 10 mins
  • Cooking Time: 30 mins
  • Serves: 4

Step-by-step

  1. Preheat the oven to 200°C/400°F/gas mark 6.
  2. 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.
  3. Break the ’nduja into chunks and divide it among the peppers, putting it inside them. Roast for a final 10 minutes.
  4. 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.
  5. 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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Moroccan stuffed peppers

Thai red pepper soup

Tortellini with burrata and tomatoes

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