Roasted Italian Peppers with Burrata

This is an incredibly flavorful salad or side dish that goes well with pasta or beef and a fine red wine. Burrata, that fresh mix of mozzarella and cream, has a sweetness that complements the salt, garlic, and oil of roasted peppers.
Yield 4 servings

Ingredients

3 large thick-walled bell peppers - green, red, or yellow
3 cloves garlic, chopped
1/4 teaspoon salt
1 1/2 tablespoons olive oil
2 teaspoons fresh lemon juice
8-ounce ball Burrata cheese
freshly ground black pepper

garnish
1 tablespoon thinly sliced basil

1 Roast peppers over a flame source or under a broiler, and clean peppers. See �Roasting Peppers" Technique. (p 173)

2 Slice peppers into chunky pieces and put in a bowl. Add garlic, salt, olive oil, and lemon to peppers. Stir and toss peppers in dressing.

3 Presentation. On serving plate, place peppers and set ball of burrata on top. Cut an �X" into top of burrata to expose its creamy interior. Drizzle remaining dressing over the dish. Top with a few grindings of black pepper. Garnish with basil and serve.

notes

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