Burrata with peppers and marjoram

SERVES 4-6 // PREP TIME 10 MINS // COOK 10 MINS

“This is a simple starter or salad that combines burrata with one of the biggest staples of the Italian-American menu,” says Wall. “Fried peppers know no limits in the scope of American food. Traditionally balsamic vinegar is used but I like the savouriness of sherry vinegar. You can easily substitute friggitello or shishito peppers with any other mild, small pepper.” Pictured p85.

60 ml (¼ cup) extra-virgin olive oil, plus extra for drizzling 250 gm mild peppers, such as friggitello or shishito

(see note)

2 garlic cloves, crushed

60 ml (¼ cup) sherry vinegar 1 tsp finely chopped

marjoram

2 burrata (about 125gm each) Sliced warm focaccia (optional), to serve 1 Heat oil in a heavy-based frying pan over high heat until shimmering. Add peppers and cook, tossing occasionally, until charred and softened

(6-8 minutes). Add garlic and cook for about 1 minute, then deglaze pan with vinegar and cook until liquid is absorbed and reduced (1-2 minutes). Remove pan from heat, stir in marjoram and season with salt to taste.

2 Season burrata with flaked salt to taste, drizzle with oil, and serve with warm peppers and burrata.

Note Friggitello and shishito peppers are available from select delicatessens and greengrocers.

Wine suggestion A rosé such as the 2017 Lammidia Rosato from Abruzzo.

“Fried peppers know no limits in the scope of American food.”