Smoky Conchiglie with Burrata & Basil
with Romano pepper & pecorino
Burrata originates from the Italian region of Puglia, where it was developed as a creamy variation of fresh mozzarella.
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
90 g
Conchiglie
(Contains Wheat May be present Egg, Mustard, Soy, Lupin)
½ piece
Onion
1 piece
Garlic
½ piece
Romano pepper
½ sachet(s)
Middle Eastern spice mix
1 piece
Tomato
¼ pack
Diced tomatoes with garlic & onion
30 g
Smoky tomato ketchup
20 g
Grated Pecorino DOP
(Contains Milk)
5 g
Fresh basil
(May be present Celery)
½ bulb(s)
Burrata
(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
- Boil plenty of water for the conchiglie in a pot or saucepan.
- Crumble in the stock cube and boil the conchiglie for 9 - 11 minutes, then drain and set aside.
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- Chop the onion and crush or mince the garlic.
- Dice the Romano pepper.
- Heat a light drizzle of olive oil in a deep 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, finely chop the tomato.
- Stir in the smoky ketchup, the fresh tomato and the diced tomatoes.
- Fry for 2 more minutes, then stir in the conchiglie and the pecorino. Season to taste with salt and pepper.
- Roughly chop the basil leaves and halve the burrata.
- Serve the conchiglie on plates and top with the burrata.
- Garnish with the basil.