Roasted Italian Peppers with Burrata


This is an incredibly flavorful salad or side dish that goes well with pasta or beef and a fine red wine. Burrata, that fresh mix of mozzarella and cream, has a sweetness that complements the salt, garlic, and oil of roasted peppers.
3 large thick-walled bell peppers - green, red, or yellow
3 cloves garlic, chopped
1/4 teaspoon salt
1 1/2 tablespoons olive oil
2 teaspoons fresh lemon juice
8-ounce ball Burrata cheese
freshly ground black pepper

1 tablespoon thinly sliced basil
1 Roast peppers on a gas flame or under the broiler. Over flame, place peppers directly on the source and allow to char, turning to blacken all sides. Under the broiler, cut peppers in half lengthwise and place cut-side down on a baking sheet. Place under broiler until blackened.

2 Sweat blackened peppers in a paper bag or cover them in a bowl. After 10 to 20 minutes, remove and gently rub blackened skin away. Discard seeds.

3 Slice peppers crosswise into 1/4 inch rings and put in a bowl. Add garlic, salt, olive oil, and lemon to peppers. Stir and toss peppers in their dressing.

4 Place peppers on serving plate. Cut an X" into top of burrata to expose its creamy interior. Plant on top of peppers.

5 Drizzle the leftover peppers dressing over the dish. Top with a few grindings of black pepper. Garnish with basil.

servings  use metric
original recipe yield: 4-6 people

If you use our recipes - please give foodie kitchen credit and link to