Pepperonata with prosciutto and burrata

Name: Pepperonata with prosciutto and burrata
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4
Ingredients: 3 each yellow and red capsicums, halved, seeds removed; 1/3 cup (80ml) olive oil; 2 eschalots, finely chopped; 400g small roma tomatoes, roughly chopped; 1 tbs capers in vinegar, drained; 2 garlic cloves, chopped; 1/3 cup oregano leaves, plus extra to serve; 1 cup (250ml) Chicken Style Liquid Stock; 350g maccheroni calabresi pasta; Prosciutto and torn burrata, to serve

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15m

45m

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by Phoebe Wood

Aug 01, 2017

The addition of creamy burrata to this dish makes it truly indulgently delicious.

3 each yellow and red capsicums, halved, seeds removed
1/3 cup (80ml) olive oil
2 eschalots, finely chopped
400g small roma tomatoes, roughly chopped
1 tbs capers in vinegar, drained
2 garlic cloves, chopped
1/3 cup oregano leaves, plus extra to serve
1 cup (250ml) Massel Chicken Style Liquid Stock
350g maccheroni calabresi pasta
Prosciutto and torn burrata, to serve

Method

1.

Preheat oven grill to high and place capsicum, skin-side up, on a baking tray. Grill for 15 minutes or until blackened. Transfer to a bowl and cover with plastic wrap, then set aside to steam for 10 minutes. Once cool enough to handle, peel, discarding skins, then thinly slice.
2.

Heat oil in a frypan over medium heat. Add eschalot and cook, stirring, for 2 minutes or until softened. Add capsicum, tomatoes, capers, garlic, oregano and stock. Cook, stirring occasionally, for 20 minutes or until tomatoes have broken down. Season.
3.

Cook pasta according to packet instructions. Drain, reserving 1/4 cup (80ml) cooking liquid.
4.

Toss pasta with sauce and reserved cooking liquid, and divide among serving bowls. Top with extra oregano, prosciutto and burrata.