Roast Peppers with Burrata & ‘Nduja

From The Oven to the Table is a cookbook I purchased recently after perusing it on Amazon. It’s by Diana Henry, published in 2019. I’ve never owned a book by Diana Henry and I’m not sure why. She’s a prolific cookbook author, writing 11, possibly 12 books as best as I can tell on Amazon. After looking through them, I’ve already purchased another!

Diana Henry is a successful British food writer. From the book’s jacket: “Her journalism and books are multi-award-winning. Diana’s book “How to Eat a Peach, won the André Simon Food Book of the Year for 2018, while A Bird in the Hand won a James Beard Award in 2016.” The complete list of accolades is very long.

About this recipe, Ms. Henry writes: “You barely need a recipe for this, it’s just distinctive ingredients, melting together, each providing a contrast to its neighbor: chili-hot ‘nduja that falls apart in the heat of the oven, cold creamy burrata, and charred peppers. Most people, when you serve them a plate of this and some ciabatta to mop of the juices, will just be quiet and eat.”

From the book: “Diana Henry’s favorite way to cook is to throw ingredients into a dish or roasting pan, slide them into the oven, and let the heat behind that closed door transform them into golden, burnished meals.”

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Roast Peppers with Burrata and ‘Nduja
Printable recipe below

6 red bell peppers
Extra virgin olive oil
Sea salt
Freshly ground black pepper
2 1/4 ounces ‘nduja
1 pound burrata
Ciabatta, to serve

Preheat the oven to 400 degrees F.

Halve the peppers, seed them, and put them into a gratin dish, roasting pan, or a baking sheet with a lip around it. Brush them with olive oil, season, and roast for 20 minutes.

Break the ‘nduja into chunks and divide it among the peppers, putting it inside them. Roast for a final 10 minutes.

When they’re cooked, the pepper skins should be slightly blistered and a little charred in places. Leave them until they’re cool enough to handle, then tear them or leave them whole – whichever you prefer – and divide them among 4 plates. (Obviously I didn’t do this.)

Drain the burrata, tear it, and serve it alongside the peppers and ‘nduja. I placed the burrata on the hot peppers to add some warmth.

Serve some ciabatta on the side.

These peppers were fabulous. I placed them on a bed of chopped lettuce, cabbage, and parsley, drizzled with some balsamic vinegar. I also added some cayenne pepper flakes to the peppers.

I also used twice as much ‘nduja! We like it spicy.

 

 

About the Author: Chef Mimi

As a self-taught home cook, with many years in the culinary profession, I am passionate about all things food-related. Especially eating!

43 Comments

  1. BERNADETTE March 1, 2024 at 6:07 AM - Reply

    Love the colors and the flavors in this recipe.

    • Chef Mimi March 1, 2024 at 7:19 PM - Reply

      It was really amazing, and like she said, just no big deal. Ingredients that just naturally work together!

  2. Dorothy's New Vintage Kitchen March 1, 2024 at 8:20 AM - Reply

    This is a very beautiful and inviting looking dish! The color really pops.

    • Chef Mimi March 1, 2024 at 7:19 PM - Reply

      The colors are really beautiful! I’m glad I created a salad of sorts underneath the peppers.

  3. Frank | Memorie di Angelina March 1, 2024 at 8:48 AM - Reply

    This sounds so tasty! I actually made something very much like this just the other day. A little taste of summer in the middle of winter was very welcome!

    • Chef Mimi March 1, 2024 at 7:18 PM - Reply

      I’m not surprised! For me, I have to order in both nduja and burrata, otherwise they’d always be on hand here!

  4. Anonymous March 1, 2024 at 11:51 AM - Reply

    This has so many of my favorite ingredients! I used to be able to get ‘nduja here in Tucson, but now I have to rely on Amazon. One thing that always amazes me… The flavor of a roasted bell pepper compared to the flavor of a raw bell pepper. I think it’s one of the biggest changes between raw and cooked. Until now, I didn’t know Deana Henry, but I’m going to definitely check her out. Thanks!

    • David Scott Allen March 1, 2024 at 11:52 AM - Reply

      Ugh. Why anonymous today but not for my reply?

    • Chef Mimi March 1, 2024 at 7:17 PM - Reply

      Sorry for being responsible for you spending more money on cookbooks! I love the two I have. I think you’re right about bell peppers. I guess chile peppers as well, but not to the same extreme. I have no idea why anyone shows up as anonymous.

  5. Ben | Havocinthekitchen March 1, 2024 at 4:51 PM - Reply

    What a fabulous – simple yet packed with a ton of flavour! Great meal along with some hearty bread.

    • Chef Mimi March 1, 2024 at 7:13 PM - Reply

      Exactly! You described it perfectly!

  6. sherry March 1, 2024 at 4:57 PM - Reply

    this looks so tasty Mimi. Yes I agree with David. A roasted capsicum tastes soooo vastly different to a raw one. and deliciously so. Don’t think I’ve ever had burrata … Diana Henry is marvellous.

    • Chef Mimi March 1, 2024 at 7:12 PM - Reply

      She is – I’m very impressed with her. More of her recipes to come!

  7. Anonymous March 1, 2024 at 5:10 PM - Reply

    This is one of those recipes that leaves me wondering why didn’t I think of this? Fabulous!

    • Chef Mimi March 1, 2024 at 7:12 PM - Reply

      Exactly!!! I had the same thought.

  8. Debra March 1, 2024 at 8:59 PM - Reply

    What a beautiful and tasty recipe! It really appeals to me, and I’m eager to try ‘nduja! I am not at all familiar with this ingredient, but I can tell I will be sold! I love that you keep purchasing cookbooks. You must have so many, but you’re always exploring and learning. I’m glad you do, and that you share with us. 😀

    • Chef Mimi March 2, 2024 at 8:05 AM - Reply

      Thank you Debra. Nduja is a spicy prosciutto paste. You’ll love it!

  9. Tandy | Lavender and Lime March 1, 2024 at 10:18 PM - Reply

    This dish reminds me of Calabria! So inviting and I’m sure extremely tasty.

    • Chef Mimi March 2, 2024 at 8:05 AM - Reply

      It was so good. I think it would make a wonderful first course, because it helps to eat with a knife and fork.

  10. ingoodflavor March 2, 2024 at 1:05 PM - Reply

    This recipe is wonderful in its simplicity!

    • Chef Mimi March 2, 2024 at 6:01 PM - Reply

      Exactly! Such great flavors.

  11. terrie gura March 3, 2024 at 10:41 AM - Reply

    Yum! I had my first taste of nduja at a gourmet pizza house in my city, and I fell in love with it! This looks like a lovely tapas-style dish. Now, if I could only learn how to pronounce nduja… 😏

    • Chef Mimi March 3, 2024 at 3:59 PM - Reply

      It’s easy! In-do-yah! Close enough at least. So good.

  12. Velva March 3, 2024 at 10:44 AM - Reply

    I discovered burrata in NYC, and wondered where it has been all my life. Nduja I am not familiar with-will need to fix this! This red pepper stuffed dish with burrata is a beautiful summer plate of beautiful flavors and textures. Saving this recipe!

    Velva

    • Chef Mimi March 3, 2024 at 4:00 PM - Reply

      It’s a spicy prosciutto paste so if you love prosciutto and heat, you’ll love it!

  13. Karen March 3, 2024 at 11:21 AM - Reply

    The nduja must add so much flavor to the peppers. Simple meals like this are some of our favorites.

    • Chef Mimi March 3, 2024 at 4:00 PM - Reply

      Simple with fabulous flavors. My favorite as well.

  14. cookingontheweekends March 3, 2024 at 6:45 PM - Reply

    Amazing flavors and such pretty vibrant colors. I love the combination. :-) ~ Valentina

    • Chef Mimi March 4, 2024 at 5:28 PM - Reply

      What’s not to love, right?!! Such wonderful ingredients.

  15. Ann Coleman March 3, 2024 at 8:26 PM - Reply

    It looks and sounds amazing! I’m not sure I have the talent to just put stuff in the oven and have it come out delicious, but if I follow these directions, at least I have a shot!

    • Chef Mimi March 4, 2024 at 5:29 PM - Reply

      Well you can’t miss with this “recipe!” It doesn’t even require a recipe.

  16. Healthy World Magazine March 4, 2024 at 12:58 PM - Reply

    Drooling on our keyboard! Spreadable delicious nduja with roasted peppers! Now this is one fabulous dinner idea. On a scale of 0 to 10, how spicy is it? Never had it but most try it now for sure!

    • Chef Mimi March 4, 2024 at 5:30 PM - Reply

      Oh, maybe a 5? It’s just warm!

  17. Jeff the Chef March 5, 2024 at 9:23 AM - Reply

    I’m unfamiliar with ‘nduja, but I can easily imagine how delicious this dish is. Thanks for it, and for the cookbook reference!

    • Chef Mimi March 5, 2024 at 10:43 AM - Reply

      You’ll love it! It’s spicy prosciutto.

  18. Katherine March 6, 2024 at 2:17 PM - Reply

    I got very excited to see a recipe with burrata featured! It’s definitely one of my favourite cheeses and I’m a little obsessed. This looks like such a terrific one to try!

    • Chef Mimi March 7, 2024 at 8:16 AM - Reply

      I’m obsessed with it as well. Who could one not be?!!

  19. 2pots2cook March 7, 2024 at 2:41 AM - Reply

    Wow! Thank you for opening another door! What a great surprise!

    • Chef Mimi March 7, 2024 at 8:16 AM - Reply

      It was very very good!

  20. Raymund March 7, 2024 at 6:23 PM - Reply

    Discovering Diana Henry’s cookbook seems like a culinary treasure trove! Her roast pepper recipe features great combo of flavours that harmonisez perfectly with each other. Yum

    • Chef Mimi March 7, 2024 at 7:35 PM - Reply

      No kidding! This was fantastic!

  21. spicedblog March 8, 2024 at 6:44 AM - Reply

    Oh this is my kind of recipe for sure, Mimi! There is no end to the wonders of burrata!

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