Piedmontese peppers & burrata cheese

Poivrons à la piémontaise et burrata

Piedmontese peppers & burrata cheese

  • People
    For 2
  • Preparation time
    45 minutes
  • Cooking time
    1 hour
  • Winery pairing
    Le Rosé


  • 2 yellow or red peppers
  • 4 thinly sliced garlic cloves
  • 4-6 tomatoes
  • 8 anchovy filets
  • Olive oil
  • Salt & pepper

Fresh basil leaves


Step 1. Piedmontese peppers

  1. Preheat the oven at 180°C. Peel the tomatoes.
  2. Halve the peppers, leaving the stalk, and remove the seeds. Thinly slice the garlic cloves.
  3. Cook the peppers in a frying pan. Smear the inside of the peppers with garlic. Add the tomatoes inside the peppers. Add some salt, pepper, and a drizzle of olive oil.
  4. Take off the heat and put in the oven for 1h.
  5. Once cooked, take the peppers out of the oven and add 2 anchovy filets in the top part of each pepper. Leave to cool.

2. Garnish

Garnish with basil leaves and an anchovy filet. Serve with a fresh burrata cheese


Mumm Le Rosé

Light-hearted Mumm Rosé reveals its charms as an apéritif, but the bright berry notes also complement a wide range of dishes, including simple seasonal starters such as seafood, fresh cheeses and salmon marinated with fresh cranberries.

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