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Burrata, romesco and red chilli

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Serves 2

Easy

Prep: 20 mins

plus overnight draining

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Edinburgh’s Noto uses gochujang to add a spicy kick to a Spanish romesco sauce. Paired with creamy burrata, it makes an easy, no-cook festive starter

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Try our burrata, romesco and red chilli, then discover burrata and tomato salad, burrata bruschetta, burrata al tartufo and even more ways with burrata.

Noto uses a little gochujang chilli paste to give the romesco a slight change of direction from its native Spanish roots. This makes more sauce than you’ll need but it’ll keep for a week in the fridge (it will also freeze) – toss with pasta or use as a sauce for vegetables or fish. notoedinburgh.co.uk

Recipe extracted from Catalogued Ideas and Random Thoughts – A Cookbook by Stuart Ralston (£35, Kitchen Press). Photographs: Clair Irwin. Recipes are sent by the publisher and not retested by us.

Burrata, romesco and red chilli recipe

Ingredients

Nutrition

ROMESCO

• 75g flaked almonds

  toasted

• 75g whole hazelnuts

  toasted

• 250g roasted red peppers from a jar

  drained

• 250g tinned tomatoes

  drained overnight

• 30g gochujang chilli paste

• 45g olive oil

• 8 garlic cloves

  finely grated

• 10g sherry vinegar

  plus a little extra

• 5g smoked paprika

• 8g salt

  plus a little extra

• sugar

TO SERVE

• 1 burrata

• 1 red chilli

  sliced

• olive oil

• sea salt flakes

• toasted focaccia

Nutrition: per serving

• kcal798
• fat70.5g
• saturates25.9g
• carbs15.7g
• sugars10.8g
• fibre5.5g
• protein22.6g
• salt3.9g

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Method

• step 1

  For the romesco, pulse the almonds and hazelnuts together in a food processor to form coarse crumbs, then put in a large bowl.

• step 2

  Blend the peppers and drained tomatoes together in the food processor until incorporated but not smooth. Add to the nuts.

• step 3

  Blend the gochujang, olive oil, garlic, vinegar, paprika and salt to form a paste. Add this to the nut mixture and season as necessary with more salt, sugar and vinegar. To serve, put the burrata onto kitchen paper to drain any excess liquid. Spoon plenty of romesco onto a plate and put the burrata on top. Add a couple of slices of red chilli, season with a little sea salt and cracked black pepper, and then drizzle over the olive oil. Serve with toasted focaccia.

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