Burrata, Romesco And Red Chilli Recipe | olivemagazine
Edinburgh's Noto spices up romesco with gochujang, pairing it with creamy burrata for an easy, no-cook festive starter
Ingredients
- 75g flaked almonds toasted
- 75g whole hazelnuts toasted
- 250g roasted red peppers from a jar drained
- 250g tinned tomatoes drained overnight
- 30g gochujang chilli paste
- 45g olive oil
- 8 garlic cloves finely grated
- 10g sherry vinegar plus a little extra
- 5g smoked paprika
- 8g salt plus a little extra
- sugar
- 1 burrata
- 1 red chilli sliced
- olive oil
- sea salt flakes
- toasted focaccia
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