I love getting John Pleshette’s emails. He’s the actor and foodie who shares recipes with us occasionally. This time it’s burrata with peppers and radicchio. He writes: “Burrata is fresh mozzarella wrapped around of core of mascarpone. It is rich and luxurious, a perfect foil for the vinegary bite of the peppers and the bitter radicchio.”
Burrata with Peppers and Radicchio
Serves 6
6 burrata
3 bell peppers, red or yellow
Olive oil
1 head of garlic
Fresh thyme
Sherry wine vinegar
2 heads of radicchio
1/2 pound of cherry tomatoes
Italian parsley
If the burrata is refrigerated, allow it to reach room temperature. Core the peppers. Slice lengthwise along the creases and trim out the seeds.
Heat a saute pan on top of the stove. Add 1/2 cup of olive oil. Add the peppers.
Cook on a medium-low flame, turning frequently until the peppers are soft. Salt and pepper. Don’t worry if they char a bit.
Meanwhile, peel and thinly slice 4 cloves of garlic. Strip the leaves from two sprigs of thyme.
When the peppers are cooked, scatter the garlic and thyme in the pan. Raise the heat and shake the pan till you smell the scent of the garlic.
Immediately, pour in 1 tbsp of sherry vinegar. Stir peppers with a wooden spoon and scrape peppers into a bowl.
Cut the radicchio lengthwise in quarters. Trim out the triangle of white core.
To the same pan you cooked the peppers in, add 1/3 cup of olive oil and heat over a medium-high flame. Add the radicchio. Season with salt and pepper and 1 tsp of sugar. Saute, turning frequently, until the radicchio collapses and softens. Remove from the heat.
Slice the tomatoes lengthwise in half.
To assemble, place one burrata on each plate. Arrange the peppers and radicchio around it. Scatter tomatoes on top. Spoon pan juices over the burrata. Garnish with parsley leaves.