Piedmontese peppers & burrata cheese

Poivrons à la piémontaise et burrata

Piedmontese peppers & burrata cheese

  • People
    For 2
  • Preparation time
    45 minutes
  • Cooking time
    1 hour
  • Winery 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

  1. Preheat the oven at 180°C. Peel the tomatoes.
  2. Halve the peppers, leaving the stalk, and remove the seeds. Thinly slice the garlic cloves.
  3. 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.
  4. Take off the heat and put in the oven for 1h.
  5. 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

PreviewLarge-4P1A2035

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.

Discover the cuvéeDiscover the cuvée
Alcohol abuse is dangerous for your health, consume in moderation