Burrata mozzarella with hot tomato sauce and pimientos de padrón
very easy
35 mins
35 mins
Ingredients
- 500 g Tomatoes (e.g. San Marzano)
- 1 Onion
- 3 TABLESPOONS + some good olive oil
- 7-10 Tbsp Salt
- 7-10 Tbsp Chilli powder
- 7-10 Tbsp Sugar
- 10 Pimientos
- 7-10 Tbsp Sea salt
- 2 stem(s) Basil
- 4 (125 g each) Burrata balls
- 7-10 Tbsp coarse black pepper
Directions
- 1
Scratch tomatoes crosswise. Place in a bowl and boil over with boiling water. Then rinse with cold water and remove the skin. Cut the tomatoes into small pieces. Peel onion and dice very finely.
- 2
Heat 1 tablespoon of oil in a saucepan. Sauté the onion in it. Add tomatoes and simmer covered for about 10 minutes. Season with salt, chilli and sugar.
- 3
Meanwhile wash the pimientos and pat them dry well. Heat 2 tablespoons of oil in a frying pan. Fry the Pimientos for 5-6 minutes, turning them until the skin becomes wrinkled but not too brown. Sprinkle with sea salt.
- 4
Wash the basil, shake dry and pluck the leaves. Season the tomato sauce with salt, chilli and sugar and divide it between four plates. Place 1 burrata on each plate. Drizzle with a little oil and sprinkle with coarse pepper.
- 5
Place the pimientos on top and garnish with basil. Baguette tastes good with it.
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