Burrata on Roasted Pepper Cream

👨‍🍳 Method

For the Roasted Pepper Spread

1. 1
   Char the peppers whole directly over the gas flame, turning, until the skin is black and blistered on all sides and the flesh is completely soft.

   Stove

   💡Charring directly over the flame gives the vegetables their smoky flavor; in the oven they soften, but the flavor is milder.
2. 2
   Transfer to a bowl, cover tightly and leave 10–15 minutes.

   Bowl

   💡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.
3. 3
   Peel off the charred skin, remove the stem and seeds from the peppers and drain off the liquid.

   Colander
4. 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.

   ⚙ Grinding in a Food ProcessorFood processor

   💡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.)
5. 5
   Serve at room temperature with a little olive oil on top.

For the Salad Dressing

1. 6
   In a small bowl, whisk the oil, lemon juice and salt until smooth.

   Bowl

To assemble

1. 7
   Take the burrata out of the fridge 20 minutes before serving.

   💡Cold burrata straight from the fridge loses its creamy center. 20 minutes out of the fridge brings it back.
2. 8
   Pour a circle of pepper cream onto each plate and place half a burrata in the center.
3. 9
   Toss the arugula with the dressing and place it next to the burrata.