How to serve burrata? With something sweet, tangy, juicy and always some bread for dipping!
An easy summery recipe for a special lunch while peppers are in season.
Ingredients (serves 2):
Roasted Pepper & Burrata Recipe
4-6 mixed peppers (depending on size)
15g parsley
2 Tbs EVOO
1 tsp red wine vinegar
1 burrata
S&P
Method for this pepper recipe:
Preheat the oven at 200°C.
Put the peppers on a sheet of foil, cover in a drizzle of EVOO and a pinch of salt then seal the peppers into the foil. Bake them in the oven for 45 minutes then turn the oven off and leave to cool down in the foil.
Uncover the peppers and peel off their skin. De-seed the peppers, then pour the juices released into a small bowl for the dressing.
Tear the peppers up into rough pieces. And lay them out onto the serving plates.
Chop the parsley up finely using a back and forth motion of the knife.
Mix the pepper cooking juices with 1 Tbs EVOO, 1 tsp red wine vinegar, the chopped parsley, sea salt and pepper. Stir and give it a taste to adjust seasoning if needed.
Drizzle some of the dressing on top of the peppers. Slice the burrata in half and top each plate of peppers with a burrata half. Finish with a final drizzle of parsley dressing onto the cheese and then dig in!
Serve with crusty bread to mop up the juices, bon appétit!
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