Burrata with puttanesca
Serves 4
Ingredients
4 cloves of garlic 40g anchovies 100ml olive oil 2 pieces of pepperoncini chilli 1 tbsp of tomato paste 100ml white wine 1kg tomato passata or purée 100g capers 100g olives, ideally Taggiasca Basil Parsley
Method
1. Chop the garlic and cook it gently, so it doesn’t change colour, with anchovies, olive oil, and dried chillies. 2. Add the tomato paste and cook it until the oil becomes red. 3. Add the white wine and tomato passata. 4. Cook the mixture on low heat for 1 hour. The sauce will thicken as some of the liquid evaporates. 5. Turn off the heat and add the capers and black olives while the sauce is warm, but not too hot. Add the basil leaves in whole and let the mixture infuse like tea. 6. When serving, add a handful of finely chopped parsley on top.
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