Piedmontese peppers & burrata cheese
Piedmontese peppers & burrata cheese
People
For 2Preparation time
45 minutesCooking time
1 hourWinery pairing
Le Rosé
INGREDIENTS
- 2 yellow or red peppers
- 4 thinly sliced garlic cloves
- 4-6 tomatoes
- 8 anchovy filets
- Olive oil
- Salt & pepper
Garnish
Fresh basil leaves
recipe
Step 1. Piedmontese peppers
- Preheat the oven at 180°C. Peel the tomatoes.
- Halve the peppers, leaving the stalk, and remove the seeds. Thinly slice the garlic cloves.
- Cook the peppers in a frying pan. Smear the inside of the peppers with garlic. Add the tomatoes inside the peppers. Add some salt, pepper, and a drizzle of olive oil.
- Take off the heat and put in the oven for 1h.
- Once cooked, take the peppers out of the oven and add 2 anchovy filets in the top part of each pepper. Leave to cool.
2. Garnish
Garnish with basil leaves and an anchovy filet. Serve with a fresh burrata cheese
Mumm Le Rosé
Light-hearted Mumm Rosé reveals its charms as an apéritif, but the bright berry notes also complement a wide range of dishes, including simple seasonal starters such as seafood, fresh cheeses and salmon marinated with fresh cranberries.
