Burrata, Romesco and Red Chilli
From Catalogued Ideas And Random Thoughts by Stuart Ralston
Serves 2 (with plenty of sauce)
For the romesco
- 75g flaked almonds, toasted
- 75g whole hazelnuts, toasted
- 250g shop-bought roasted peppers, drained and seeds removed
- 250g tinned tomatoes, drained overnight
- 30–60g gochujang chilli paste, depending on desired spiciness
- 45g olive oil
- 8 garlic cloves, finely grated
- 10g sherry vinegar
- 5g smoked paprika
- 8g salt
- sugar to taste
To serve:
- 1 burrata
- 1 red chilli, sliced
- olive oil
- sea salt
- black pepper
According to Jade Johnston, our Ops Manager and partner in everything we do, burrata is hands down the best cheese in the world. It is super versatile, great for sharing and easy to source. It’s also delicious paired with my ride-or-die sauce, romesco. We use a little gochujang chilli paste to give the romesco a slight change of direction from its native Spanish roots.
Method
For the romesco, pulse the almonds and hazelnuts together in a food processor to form coarse crumbs, then place in a large bowl.
Blend the roasted peppers and drained tomatoes together in the food processor until incorporated but not smooth. Add to the toasted nuts.
Blend the gochujang, olive oil, garlic, sherry vinegar, smoked paprika and salt to form a paste. Add this to the nut mixture and season as necessary with more salt, sugar and vinegar.
To serve, place the burrata onto a paper towel to drain any excess liquid. Spoon plenty of romesco onto a plate and put the burrata on top. Add a couple of slices of red chilli, season with a little sea salt and cracked black pepper and then drizzle over the olive oil.
Serve with toasted focaccia.
