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Roasted Peppers with Burrata

By chef Franco Luise

Italian stewed peppers served with creamy burrata. Ideal as an appetizer or a light summer dinner.

23 min
Easy

8 min prep · 15 min cook

Roasted Peppers with Burrata
288 kcal · per serving
Protein 11g Carbs 21g Fat 18g
Ingredients

What you will need

7 items · serves 1
  • Bell Pepper 2 pcs
  • Burrata 0.5 pcs
  • Onion 0.5 pcs
  • Garlic 1 clove
  • Tomato Paste 0.5 tbsp
  • Provensal herbs 0.25 pcs
  • Balsamic vinegar 0.5 tsp

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Method

Steps to cook

11 steps · 15 min cook

  1. Prepare the ingredients. Prepare all the ingredients - we will be cooking with them in a moment 🫑🍅✨

  2. Slice the onion. Peel the onion and slice it

  3. Press the garlic. Peel and press the garlic

  4. Slice the peppers. Clean the red and yellow peppers and cut them into larger pieces

  5. Saute the onion. Heat the olive oil in a pan, add the onion, and saute over medium heat until golden, about 4-5 minutes

  6. Add the garlic and herbs. Add the herbs and garlic and briefly saute over medium heat for about 1-2 minutes

  7. Add the peppers. Add the peppers and saute over high heat for about 2-3 minutes

  8. Add the tomato paste and simmer. Stir in the tomato paste, season with salt and pepper, add the water, cover with a lid, and cook over medium heat for approximately 5-10 minutes

  9. Reduce and season. Remove the lid and let it reduce for a few minutes over high heat, then add the balsamic vinegar

  10. Serve the mixture. Transfer the mixture to a plate

  11. Add the burrata and garnish. Place the burrata in the center, drizzle with olive oil, sprinkle with fresh herbs, and serve 🍽️✨

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