Name: Tricolore Burrata Sandwich
Total time: 45 min
Yield: 2 personnes
Ingredients: Roasted pepper caponata; 50 g olive oil; 1 red onion; 1 garlic clove; 1 small aubergine; 1 red pepper; 1 yellow pepper; 1 celery stick; 200 g ripe tomatoes; 15 g raisins; 10 g capers; 15 g mixed olives; 1 small red chilli; 25 g white wine; 5 g red wine vinegar; 5 g Red wine vinegar; 1 bay leaf; 10 g pine nuts; 10 g fresh parsley, chopped; 10 g fresh mint, chopped; salt & pepper; Crispy capers; 10 g capers (drained & dried); neutral oil for frying; Pesto mayo; 20 g pesto; 10 g mayo; 5 g lemon juice; salt & pepper; To assemble (per sandwich)

45 minutes

Difficulty

Ingredients

For how many guests?
Easily adjust the quantities.

Roasted pepper caponata
50 g olive oil
1 red onion
1 garlic clove
1 small aubergine
1 red pepper
1 yellow pepper
1 celery stick
200 g ripe tomatoes
15 g raisins
10 g capers
15 g mixed olives
1 small red chilli
25 g white wine
5 g red wine vinegar
5 g Red wine vinegar
1 bay leaf
10 g pine nuts
10 g fresh parsley, chopped
10 g fresh mint, chopped
salt & pepper
Crispy capers
10 g capers (drained & dried)
neutral oil for frying
Pesto mayo
20 g pesto
10 g mayo
5 g lemon juice
salt & pepper
To assemble (per sandwich)
100 g focaccia, halved
1 Galbani burrata
80 g roasted pepper caponata
30 g pesto mayo
25 g sun-blushed tomatoes, chopped
25 g olives
25 g crispy capers
5 g rocket

Preparation

Caponata: Roast peppers, peel, and chop. Sauté onion & garlic, add chopped veg, chilli, raisins, capers, olives, wine, vinegar, honey & bay leaf. Simmer for around 20 minutes until soft. Stir in herbs & pine nuts and season.

Crispy Capers: Deep-fry drained capers at 180°C for 30–60 sec. Drain on paper towel.

Pesto Mayo: Mix pesto, mayo, lemon juice. Season.

Build: Spread pesto mayo on focaccia base. Layer with caponata, half a Galbani burrata. Top with tomatoes, olives, crispy capers & rocket. Close the sandwich and slice to serve

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