Ultimate Smokey Conchiglie with Burrata & Basil
with Romano pepper & pecorino
Een topper in je box: smokey ketchup van The Ketchup Project. Een (h)eerlijk product met een mooi verhaal en een bijzondere smaak.
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
½ piece
Onion
1 piece
Garlic
½ piece
Romano pepper
½ sachet(s)
Middle Eastern spice mix
90 g
Conchiglie
(Contains Wheat May be present Egg, Mustard, Soy, Lupin)
½ bulb(s)
Burrata
(Contains Milk)
1 piece
Tomato
100 g
Passata
30 g
Smoky tomato ketchup
5 g
Fresh basil
20 g
Grated Pecorino DOP
(Contains Milk)
Not included in your delivery
¼ piece
Low sodium vegetable stock cube
¼ tablespoon
Olive oil
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
Preheat the oven to 220°C. Boil plenty of water for the conchiglie in a lidded pot or saucepan. Crumble in the stock cube and cook the conchiglie for 14 - 16 minutes, covered, then drain and set aside without the lid.
Chop the onion and crush or mince the garlic. Dice the Romano pepper. Heat the olive oil in a large frying pan and fry the onion and garlic for 2 minutes over medium-high heat. Add the Romano pepper and Middle Eastern spices and fry for another 4 minutes. Meanwhile, dice the tomato.
Stir the tomatoes, the smokey ketchup and the passata into the vegetables and fry for another 2 minutes. Stir in the conchiglie and the pecorino, then season to taste with salt and pepper.
Roughly chop the basil leaves. Halve the burrata. Serve the conchiglie on plates and top with the burrata. Garnish with the basil.