Calabrian pesto with creamy burrata

Ingredients

• 1 bell pepper (210 g)
• 1/2 onion
• salt
• 70 g ricotta cheese
• 35 g pecorino cheese
• 35 g parmesan cheese
• 10 g tomato paste (1 tsp)
• 7 cl olive oil

Optional:

• 400 g pasta
• 2 burratas

Materials

• freezer bag

Preparation

• Preheat the oven to 450°F (230°C) on the grill setting. Cut the bell pepper in half, remove the seeds, and place it skin-side up on a baking sheet lined with parchment paper.
• Bake for about 20 minutes, watching the pepper; the skin should be blackened and the flesh tender.
  
• Place the roasted pepper in a freezer bag, seal the bag, and let it rest for 10 minutes. Open the bag and peel the pepper.
• Slice the onion and sauté it in a pan with olive oil and a little salt. Set it aside when translucent.
  
• Combine the bell pepper, onion, ricotta, pecorino, parmesan, tomato paste, salt, and olive oil in a blender and blend until creamy.
• Transfer to an airtight container and refrigerate or use immediately.
  
• Cook the pasta in a large pot of salted boiling water for 1 minute less than the time indicated for al dente. Add 2 tablespoons of sauce for every 150 g of pasta, along with a little pasta cooking water. Stir over the heat until all the water has been absorbed.
• Serve the pasta in a deep plate, placing a burrata on top for maximum indulgence. Open the burrata and drizzle with olive oil, season with salt and pepper, and enjoy!
  

Cookware

Attributes

Questions

Photos of members who cooked this recipe