Burrata with sweet peppers

Burrata with sweet peppers

Total: 40 Min. | Active: 20 Min.
vegetarian, gluten-free, Low Carb
Nutritional value / people: 397 kcal
, Fat: 30 g
, Carbohydrate: 15 g
, Protein: 14 g


2 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Sweet peppers

1 red pepper
1 yellow pepper

Salad & Burrata

30g rocket
1tbsp olive oil (e.g. Fine Food Olio extra vergine di oliva)
1tbsp balsamic vinegar (e.g. Fine Food Aceto balsamico di Modena)
150g burrata (e.g. Fine Food Burrata), halved
a little sea salt (e.g. Fine Food Messolongi Fleur de Sel)
2tbsp pine nuts, toasted
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How it's done

Sweet peppers

Transfer the peppers to a tray lined with baking paper.

Bake for approx. 20 mins. in the middle of oven preheated to 240°C (fan oven 220°C). Remove, cover with a damp cloth and leave to stand for approx. 10 mins. Peel and de-seed the peppers, slice each one lengthways into 4 strips and arrange in alternating circles on plates.

Salad & Burrata

Form two nests of rocket, place on the peppers and drizzle with oil and vinegar. Place the Burrata on top of the rocket, season with Fleur de Sel and pepper and sprinkle with the pine nuts.


Cutting sweet peppers

Cutting sweet peppers

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