Burrata, romesco and red chilli
Rated 5.0 stars by 1 users
Servings
2
Prep Time
20 minutes
Calories
798
Edinburgh’s Noto uses gochujang to add a spicy kick to a Spanish romesco sauce. Paired with creamy burrata, it makes an easy, no-cook festive starter
Ingredients
ROMESCO
-
75g flaked almonds toasted
-
75g whole hazelnuts toasted
-
250g roasted red peppers from a jar drained
-
250g tinned tomatoes drained overnight
- 30g gochujang chilli paste
- 45g olive oil
-
8 garlic cloves finely grated
-
10g sherry vinegar plus a little extra
- 5g smoked paprika
- 8g saltplus a little extra
- sugar
TO SERVE
- 1 burrata
-
1 red chilli sliced
- olive oil
- sea salt flakes
- toasted focaccia
Directions
- For the romesco, pulse the almonds and hazelnuts together in a food processor to form coarse crumbs, then put in a large bowl.
Blend the peppers and drained tomatoes together in the food processor until incorporated but not smooth. Add to the nuts.
Blend the gochujang, olive oil, garlic, vinegar, 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, put the burrata onto kitchen paper 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.
Nutrition
Nutrition
- per serving
- Calories
- 798
Amount/Serving
% Daily Value
- Fat
- 70.5 grams
- Saturated Fat
- 25.9 grams
- Carbs
- 15.7 grams
- Sugar
- 10.8 grams
- Fiber
- 5.5 grams
- Protein
- 22.6 grams
- Sodium
- 3.9 milligrams
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