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Burrata with romesco sauce
Serves 4 as a starter Starters and mains
Ingredients
- 12 fresh Padrón peppers (approx. 60g)
- splash vegetable oil
- 4x100g or 2x200g balls burrata
- 1tbsp extra virgin olive oil
For the romesco sauce:
- 100g roasted red peppers, deseeded and skin removed, or piquillo peppers from a jar or tin, drained and roughly chopped
- 50g flaked toasted almonds
- 3tbsp olive oil
- 1⁄2tsp sweet smoked paprika
- 2tbsp chopped flat-leaf parsley
- 2tsp tomato purée
- splash of dry sherry
Method
To make the romesco sauce, place all of the ingredients in a food processor and pulse until you have a chunky paste. Season with sea salt and black pepper then divide among four plates.
Heat a dry grill pan over a high heat until smoking. Drizzle the Padrón peppers with a little oil and seasoning, then grill for about 5 minutes until lightly blackened.
If you're using small burrata balls, tear them over the romesco. If you're using larger burrata, cut almost all the way through then peel open and add half a burrata per portion, cut side facing up, to the romesco. Drizzle with olive oil and season well. Garnish with the grilled Padrón peppers and serve.
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