Burrata is a Pugliese invention. The outer mozzarella shell, the cream inside that spills when you cut it: it comes from the same region as the peppers in this jar.
We serve it simply. The jar opened, the burrata centered on the plate, the pepper compote spooned over and around. Some bread alongside. The peppers are already sweet, already oiled, already the right temperature when they come to the table at room temperature.
This takes no cooking, which is either a limitation or the point, depending on the day.
Set servings and units first. You can change them anytime.
Remove the burrata from the refrigerator 20 minutes before serving. It should come to room temperature before plating.
Drain the burrata gently and place one ball per plate.
Spoon 2.5 oz of Gusta pepper compote over and around each burrata. Include some of the oil from the jar.
Drizzle 1/2 tbsp of extra-virgin olive oil over each plate. Season with a small pinch of flaky salt.
Finish with a few basil leaves. Serve immediately with country bread alongside.
You made Burrata con Composta di Peperoni. Time to eat.
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Cold burrata is dense and doesn't open the way it should. The 20 minutes of tempering is part of the recipe, not optional. If the cream inside is stiff when you cut it, it needed more time.
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Six Italian regions. Nothing reformulated. Imported direct.
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