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
- total
- Easy
- level
8 min prep · 15 min cook
What you will need
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Bell Pepper 2 pcs -
Burrata 0.5 pcs -
Onion 0.5 pcs -
Garlic 1 clove
-
Tomato Paste 0.5 tbsp -
Provensal herbs 0.25 tsp -
Balsamic vinegar 0.5 tsp
Cooking on the go? Open in the Goulash app to send these to your REWE, EDEKA or Knuspr basket.
Steps to cook
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Prepare the ingredients. Prepare all the ingredients - we will be cooking with them in a moment 🫑🍅✨
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Slice the onion. Peel the onion and slice it
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Press the garlic. Peel and press the garlic
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Slice the peppers. Clean the red and yellow peppers and cut them into larger pieces
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Saute the onion. Heat the olive oil in a pan, add the onion, and saute over medium heat until golden, about 4-5 minutes
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Add the garlic and herbs. Add the herbs and garlic and briefly saute over medium heat for about 1-2 minutes
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Add the peppers. Add the peppers and saute over high heat for about 2-3 minutes
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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
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Reduce and season. Remove the lid and let it reduce for a few minutes over high heat, then add the balsamic vinegar
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Serve the mixture. Transfer the mixture to a plate
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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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