I have to admit I am completely obsessed with Burrata. If it’s on the menu I order it, if I see it for sale I buy it and I’ll try to put it with any dish I can.
These vegetables roasted in the SBJ clay pot are the perfect combination with the Burrata, try it for a starter or even as a side dish to accompany a simple roast chicken.
- 3 aubergines sliced approximately 2cms thick
- 2 whole fennel bulbs cut into 8 lengthways through the root
- 1 tbsp olive oil
- 2 roasted red peppers
- 500g tin of roasted pepper and tomato sauce (you can find this with the tinned tomatoes in the supermarket)
- 50g grated parmesan
- 2 Burrata
- salt and pepper