Peppers blistered until the skins lift, then peeled while still too hot to hold. That is the only difficult part and it is not difficult. Burrata torn open over the top, then Italian Chilli Oil poured across so it runs into the cream and pools with the pepper juices. Bread is not optional.
40 mins. Serves 4.
Ingredients
- 3 Red capsicums
- 2 balls Burrata
- 2 tbsp Plateit Italian Chilli Oil
- 2 tsp Red wine vinegar
- Basil leaves, a handful
- Flaky salt, to finish
Method
- Oven to 220C. Capsicums whole on a tray, roast 25 to 30 mins until the skins blacken and collapse.
- Straight into a bowl, covered, for 10 mins. The steam does the peeling for you.
- Skin and seed them over the bowl so you keep the juice. Tear into wide strips.
- Dress the strips with the vinegar, the reserved juice and a pinch of salt. Sit them on a platter.
- Tear the burrata open on top. Drizzle 2 tbsp of Plateit Italian Chilli Oil over everything, basil, flaky salt, serve at room temperature.
Make ahead: The peppers keep three days in the fridge under a film of olive oil and get better every day. The burrata does not wait.
