Burrata, romesco and red chilli
- Preparation and cooking time
- Prep:
- plus overnight draining
- Easy
- Serves 2
Ingredients
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
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.
