Peperonata is a very ancient typical Mediterranean dish, perhaps coming from the Hellenistic tradition. We added Burrata to make it even more delicious.
This recipe is perfect for the summer and simple to prepare.
Ingredients (2 Servings):
1 Red Pepper
1 Yellow Pepper
30 g Arugula
Olive Oil To Taste
Salt To Taste
Balsamic Vinegar To Taste
Pine Nuts To Taste
150 g Burrata
Arrange the peppers on a sheet pan lined with parchment paper.
Bake the peppers for approximately 20 minutes at 240 degrees (220-degree term ventilated oven). Remove the peppers from the oven, cover them with a damp cloth, and set aside for approximately 10 minutes to cool down.
Peel the peppers, remove the seeds, cut them into 4 pieces along the length, spread them radially on the plates and alternate them.
Split the arugula in half, place them on the peppers, then add a few drops of oil and vinegar. Place the burrata on the arugulas, season with salt and pepper, and sprinkle with pine nuts. Enjoy your meal!