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Roast peppers with burrata & 'nduja
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Serves: 4 as a starter
6 red peppers
A little extra virgin olive oil
Sea salt flakes and freshly ground black pepper
60g ’nduja
About 400g burrata
Ciabatta, to serve
1. Preheat the oven to 190°C fan, 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.
2. Break the ’nduja into chunks and divide it among the peppers, putting it inside them. Roast for a final 10 minutes.
3. 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 4 plates. Drain the burrata, tear it and serve it alongside the peppers and ’nduja. Offer some ciabatta on the side.
This recipe was first published in September 2019.
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