A restaurant-worthy appetiser of stracciatella cheese with Cantabrian anchovies & balsamic capsicum strips. The creamy stracciatella pairs beautifully with salty anchovies and tangy sweet peppers.
Ingredients 10
1 red capsicum, sliced into thin strips
1 tbsp olive oil
1⁄4 tsp salt
1 tbsp balsamic vinegar
200 g stracciatella cheese, 7 oz
8 ‒ 10 anchovy in oil, preserved in oil, good quality, cantabrian is best
1⁄4 cup croutons, chopped into small pieces
extra olive oil, for drizzling
black pepper, for garnish
sliced bread, for serving, toasted is best for texture contrast
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Method 3
Heat a medium frying pan or a skillet over medium-high heat. Add the and sliced strips, and season with . Cover with a lid and cook for 3 minutes. Uncover, stir through, then cover again and cook for 3 more minutes. The peppers will start to get slightly charred and softened. Repeat the process and cook for 3 minutes but uncovered. The total cooking time is about 10 minutes or until the peppers are quite soft and browned. Finish by adding a tablespoon of ; stir through for 15-30 seconds and remove from heat. Set aside. PS. This can be done ahead of time!
Spread the on a flat plate. Arrange the and balsamic capsicum strips on top and sprinkle with mini . Drizzle with a little olive oil and finish with a few sprinkles of black pepper and sea salt (just a touch). Serve with crusty bread or toasted sourdough.
Serve as stracciatella bruschetta: Toast 8-10 small to medium slices of baguette or sourdough. Top each piece with a tablespoon of , one , and a few strips of bell pepper. Drizzle with olive oil, and sprinkle some pepper and a pinch of . A few mini on top are optional.
Cooked & Loved's tips
Stracciatella cheese is a luxurious, rich cheese you find inside the burrata cheese; it has a texture of thick cream but is also a little stringy, so it has layers of firmer texture throughout. It’s mild and savoury, very rich and buttery in flavour. If you can’t find stracciatella, use fresh burrata cheese instead.
