You barely need a recipe for this, it’s just distinctive ingredients, melting together, each providing a contrast to its neighbor: chili-hot ’nduja that falls apart in the heat of the oven, cold creamy burrata, and charred peppers. Most people, when you serve them a plate of this and some ciabatta to mop up the juices, will just be quiet and eat.
Serves 4 as a starter
- 6 red bell peppers
- A little extra virgin olive oil
- Sea salt flakes and freshly ground black pepper
- 2 1/4 ounces ’nduja
- About 1 pound burrata
- Ciabatta, to serve
