A delicious combination of creamy burrata and sweet red peppers
This is a simple and tasty recipe- we serve the peperonata on crispbreads with burrata and this makes for a great starter or side dish.
Servings
750g
Prep time:
5min
Cook time:
80min
Difficulty:
Easy
- 4 red bell peppers
- 4 plum tomatoes
- 1 red onion
- 1 clove of garlic
- 1 bay leaf
- 1 thyme sprig
- 1tbsp caster sugar
- 50ml red wine vinegar
- 50ml olive oil
- 1/2 lemon
- crispbread (to serve)
- burrata (to serve)
Peperonata is very versatile- we top crispbreads with it here, but you can also serve it on some bread or crostini, or as an accompaniment to a meat dish- basically you can use it for almost anything!
This recipe makes around 750g- just store any leftovers in a jar in a fridge
Step by Step Instructions
Step 1
First, prep the vegetables: thinly slice the red peppers (around 1/2 cm thick), finely chop the garlic and set aside.
Step 2
Next, thinly slice the red onion, and then halve the tomatoes, remove the seeds and thinly slice.
Step 3
Heat the olive oil in a saucepan- the saucepan needs to be deep and big enough to hold the peppers and tomatoes. Then, add the peppers, onions and garlic and stir. Cook on medium heat for 15 minutes.
Step 4
Next, add the bay leaf, thyme sprig, and sliced tomatoes, mix well and cook for a further 5 minutes.
Step 5
Grate the lemon zest and add to the pan, alongside the caster sugar and the red wine vinegar, mix everything well and cook for a further 60 minutes. Stir occasionally.
Step 6
The sauce should thick and the vegetables should become soft. The peperonata is now ready to serve.
Step 7
Top the crispbreads with a spoon of the peperonata, and serve alongside burrata. Enjoy!
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