Burrata with peppers, olives and capers

Name: Burrata with peppers, olives and capers
Cook time: 30 min
Yield: 4
Cuisine: Italian
Ingredients: 2 red capsicum; 2 yellow capsicum; 2 tbsp extra virgin olive oil; Sea salt and freshly ground pepper; 1 burrata, drained; 2 tbsp parsley, basil or mint leaves; 2 tbsp Nicoise or Ligurian olives; 2 tbsp capers, rinsed

Jill Dupleix

December 10, 2015

Cheese-lovers delight: Italian burrata with peppers, olive oil and capers.Edwina Pickles

easyTime:< 30 minsServes:4

This makes a great salad or shared entree. If you can't get fresh burrata, scatter with fresh mozzarella instead.

Ingredients

2 red capsicum
2 yellow capsicum
2 tbsp extra virgin olive oil
Sea salt and freshly ground pepper
1 burrata, drained
2 tbsp parsley, basil or mint leaves
2 tbsp Nicoise or Ligurian olives
2 tbsp capers, rinsed

Method

1. Cut the "sides" off each capsicum, and discard the core and seeds. Cut each side into rough two-centimetre squares.

2. Combine the capsicum with the olive oil, sea salt and pepper in a saucepan, and gently stew for 10 to 15 minutes, without colouring. When the capsicum is softened, glossy and fruity, add the parsley, olives and capers, tossing well.

3. Serve on a large platter and gently place the burrata on top. Drizzle with the pan juices and a little more extra virgin olive oil, and cut when you get to the table.
Jill Dupleix's guide to burrata cheese