Burrata with roast peppers, raw fennel, capers, anchovies and herbs recipe
Burrata is very rich (I can only ever eat half of one), and is brilliant against strong flavours such as sweet peppers and salty capers. It’s an expensive cheese so this is a treat for two.
Prep time: 10 minutes | Cooking time: 30 minutes
Two as a lunch dish
2 red peppers, halved and deseeded
Olive oil, for drizzling
½ small head of fennel
About 4½ tbsp lemon juice
1 tbsp roughly chopped flat leaf parsley
Handful of basil leaves (from about 5g basil), roughly torn
About 8 mint leaves, torn
2½ tbsp extra virgin olive oil, plus extra for drizzling
6 anchovies in olive oil (use a good brand, such as Ortiz), chopped
1 tbsp capers, rinsed of salt or vinegar and patted dry
Preheat the oven to 190C/170C fan/gas mark 5.
Place the pepper halves in a roasting tin, drizzle with olive oil and season. Roast for 30 minutes or until soft and slightly scorched in places. Leave to cool, then cut into strips.
Trim the tips of the fennel then halve the bulb lengthways. Cut the core out of each piece and remove any tough or discoloured outer leaves.
Put about 4 tablespoons of lemon juice in bowl. Either shave each piece of fennel on a mandolin or cut very finely with a sharp knife for wafer-thin slices. Toss in the lemon juice immediately to stop it discolouring.
Mix the herbs together with the extra virgin olive oil, ½ tbsp lemon juice, and some seasoning.
Lift the burrata out of its liquid and carefully set it on kitchen paper to drain well, otherwise the milky liquid seeps into the olive oil.
Put the burrata on a plate then put the pepper and fennel alongside. Scatter on the chopped anchovies and capers, then spoon on the herb dressing.
Drizzle more extra virgin olive oil over the burrata and serve immediately.
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