How long does it take to make Burrata on Roasted Pepper Cream?

Cover roasted peppers in a closed bowl for at least half an hour, and the skin then comes off easily.

40 minTotal

26 minActive time

14 minSetting

#	What to do	How long
1	Char the peppers whole directly over the gas flame, turning	—
2	Transfer to a bowl, cover tightly and leave 10–15 minutes	12 min
3	Peel off the charred skin, remove the stem and seeds from the peppers and drain off the liquid	3 min
4	Grind the roasted vegetables in a food processor with the olive oil, to a coarse spread, not completely smooth, and season with salt and black pepper	1 min
5	Serve at room temperature with a little olive oil on top	1 min
6	In a small bowl, whisk the oil, lemon juice and salt	1 min
7	Take the burrata out of the fridge 20 minutes before serving	20 min
8	Pour a circle of pepper cream onto each plate and place half a burrata in the center	1 min
9	Toss the arugula with the dressing and place it next to the burrata	1 min

until the skin is black and blistered on all sides and the flesh is completely soft
until smooth

Charring directly over the flame gives the vegetables their smoky flavor; in the oven they soften, but the flavor is milder.
The steam in the covered container separates the skin from the flesh, so it comes off easily. Don't rinse under water: the smoky flavor washes away with it.
In a food processor, grind in short pulses and check between pulses: it's easy to go from coarse to paste. (Sesame for tahini, on the other hand, is ground continuously.)
Cold burrata straight from the fridge loses its creamy center. 20 minutes out of the fridge brings it back.

For a pepper spread, blend the peppers with garlic, lemon and salt, and add olive oil in a thin stream while blending.