This makes a great salad or shared entree. If you can't get fresh burrata,scatter with fresh mozzarella instead.
2 red capsicum
2 yellow capsicum
2 tbsp extra virgin olive oil
Sea salt and freshly ground pepper
1 burrata,drained
2 tbsp parsley,basil or mint leaves
2 tbsp Nicoise or Ligurian olives
2 tbsp capers,rinsed
1. Cut the"sides"off each capsicum,and discard the core and seeds. Cut each side into rough two-centimetre squares.2. Combine the capsicum with the olive oil,sea salt and pepper in a saucepan,and gently stew for 10 to 15 minutes,without colouring. When the capsicum is softened,glossy and fruity,add the parsley,olives and capers,tossing well.3. Serve on a large platter and gently place the burrata on top. Drizzle with the pan juices and a little more extra virgin olive oil,and cut when you get to the table.
Jill Dupleix's guide to burrata cheese
The best recipes from Australia's leading chefs straight to your inbox.
You have reached your maximum number of saved items.
Remove items from yoursaved list to add more.