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Burrata with sweet peppers
20 m active | 40 m total
Nutrition facts per serving:
  • Energy in kcal about 397
  • Fat about 30g
  • Carbohydrates about 15g
  • Protein about 14g
This is needed
This is needed for 2 people
Sweet peppers
  • 1 red peppers
  • 1 yellow pepper
Salad & Burrata
  • 1 tbsp olive oil (e.g. Fine Food Olio extra vergine di oliva)
  • 30 g rocket
  • 1 tbsp balsamic vinegar (e.g. Fine Food Aceto balsamico di Modena)
  • 150 g burrata (e.g. Fine Food Burrata), halved
  • a little sea salt (e.g. Fine Food Messolongi Fleur de Sel)
  • 2 tbsp pine nuts, toasted
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And that's how it's done
And that's how it's done
Sweet peppers
Transfer the peppers to a tray lined with baking paper. Bake for approx. 20 mins. in the middle of oven preheated to 240 °C (fan oven 220 °C. Remove, cover with a damp cloth and leave to stand for approx. 10 mins. Peel and de-seed the peppers, slice each one lengthways into 4 strips and arrange in alternating circles on plates.
Salad & Burrata
Form two nests of rocket, place on the peppers and drizzle with oil and vinegar. Place the Burrata on top of the rocket, season with Fleur de Sel and pepper and sprinkle with the pine nuts.

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