Smoked Italian Stuffed Peppers with Burrata and Pesto Cream
Rated 5.0 stars by 1 users
Food:
Smoke
Cuisine
Italian
Serves:
2 to 3 people
Prep Time:
15 min
Cook Time:
25 min
A little twist on the classic sausage and peppers - instead of sausages served with grilled peppers, this dish serves smoked Italian sausage-stuffed banana peppers topped with a ball of burrata and hand-chopped pesto cream drizzled on top. The sausages get a great smoky taste and the peppers cook perfectly with a bit of smoke and heat, the cool and creamy burrata with the salty and herby pesto cream makes a bite to remember.
Enjoy!
By:Chef Matt Basile
Ingredients
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4 mild Italian sausage
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½ cup jardiniera
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4 banana peppers
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100 ml passata
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½ cup butter
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1 lemon, juice and zest
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80g pine nuts
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4 to 5 cloves garlic
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1 to 1 ½ cups fresh basil leaves
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½ cup olive oil
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1 tsp salt
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Black pepper, to taste
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2 cups arugula
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juice from 1 lemon
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3 tbsp olive oil
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1 ball burrata
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Maldon salt
Pesto Cream
Arugula Salad
To plate
Instructions
Set smoker to 375-400F.
Remove the sausage from their casings and place in a bowl. Add in the jardiniera and passata, mix.
Slice the banana peppers in half, lengthwise, and remove the seeds. Fill in the peppers with the sausage mixture and place in the smoker. You can put them straight on the rack, or in an aluminum container/tray. Smoke for about 20 minutes, or until the sausage is cooked through.
To make your pesto cream, toast your pine nuts in a pan on the plancha. Mince your garlic, drizzle with olive oil and continue to mince until it forms a paste. Remove the pine nuts from the pan and crush with the bottom of the pan, drizzle with olive oil and chop. Mix the chopped pine nuts and garlic together. Remove any thick stems from the basil and finely chop. Drizzle with olive oil and continue to chop, mixing it in with the pine nuts and garlic. Season with salt and add the zest from one lemon and continue to chop.
In a pan on the plancha, add the butter then squeeze in the juice from a lemon, add your pesto mixture and stir to combine. Cook until the butter is melted and the pesto is slightly thickened.
In a bowl, mix the arugula with the juice from one lemon, olive 2 tbsp olive oil and salt to taste. Mix to combine.
To plate, place down your arugula first. Add the stuffed peppers on top and place the ball of burrata on top of them. Using a knife, cut through the centre of the burrata. Pour over the pesto cream, season with salt and pepper