Burrata & Coal-Fired Peppers

Burrata & Coal-Fired Peppers
Jump to Recipe 👇

About This Recipe

Burrata & Coal-Fired Peppers is a dish that seems to encapsulate the essence of Napa in every bite. For those who savor the richness of California's wine country, this recipe is a culinary embodiment of the region's vibrant tapestry of flavors, textures, and aromas. It's not merely a dish; it's an experience, a journey through the lush valleys and sun-kissed vineyards of Napa and Sonoma, all from the comfort of your dining table.

Imagine a balmy afternoon, the air rich with the scent of ripening grapes and the warm embrace of the sun. This is the perfect setting for indulging in a dish that is as simple as it is decadent: burrata and coal-fired peppers. The key to this dish's charm lies in its high-quality, locally-sourced ingredients. The burrata, a fresh Italian cheese made from mozzarella and cream, must be as creamy as it is fresh, akin to the artisanal cheeses found at Oxbow Cheese & Wine Merchant in Napa. The peppers, charred over hot coals, bring a smoky sweetness that is the perfect foil to the burrata's rich creaminess.

Pairing such a dish with the perfect wine is an art form in itself, and Napa Valley offers an abundant palette to work with. A safe but sublime pairing is a Chardonnay with its buttery notes, such as one from Far Niente Winery. It's the kind of wine that harmonizes with the burrata like a melody, creating a symphony of flavors that sing of the region's culinary heritage.

For those who prefer a classic touch, a Sauvignon Blanc from Kenwood Vineyards with its herbaceous undertones can cut through the richness of the cheese while complementing the char of the peppers. It's the contrast that elevates the dish, much like the way the rugged beauty of Sonoma's landscape juxtaposes against the refined elegance of its wines.

Then there's the adventurous path, a Rosé of Pinot Noir from Flowers Vineyards & Winery. This choice is as daring as it is delightful, offering a dance of light berry notes with the smoky peppers, a pairing that's as unexpected as a sudden view of the valley after a winding vineyard trail.

And let's not forget the Viognier from Miner Family Winery. With its lush floral bouquet, it has the potential to bring out the roasted nuances of the garlic and the sweetly aromatic basil, creating a harmonious blend that echoes the diversity of Napa's terroir.

As you savor each bite of this dish, you can't help but be transported to the rustic charm of a Napa farmhouse kitchen or the chic elegance of a Sonoma vineyard estate. This recipe is a celebration, a way to bring the spirit of wine country's renowned farm-to-table cuisine into your home. It's a testament to the simple luxury that is Napa living, where every meal is an opportunity to pause and appreciate the finer things in life.

For those planning a visit, or the curious foodies interested in the culinary delights of Napa, incorporating Burrata & Coal-Fired Peppers into a menu offers a taste of the valley's rich gastronomic culture. It's a dish that stands proudly alongside a hearty Bolognese from Ristorante Allegria or a delicate sea bass from The French Laundry. It's versatile enough to start a meal or to serve as a sumptuous centerpiece.

When dining in Napa, one is never far from the perfect wine pairing. The local vineyards and wineries are not just producers; they are storytellers, each bottle a narrative of the soil and the season. When paired with a dish like Burrata & Coal-Fired Peppers, the wine becomes part of a larger story, one that encompasses the warmth of the California sun, the fertility of the valley soils, and the passion of those who call this wine country home.

In writing about this recipe, one cannot help but imbue it with the love for local produce and the reverence for the age-old tradition of winemaking that defines Napa and Sonoma. It's a dish that speaks of the land, of the hands that nurtured it, and of the tables that gather around it. It's an invitation to discover the bounty of Northern California, to explore the rich tapestry of flavors that make Napa Valley a culinary haven for connoisseurs and casual food lovers alike.

This recipe is not just food; it's a narrative, a slice of life from the verdant hills and valleys of wine country. It's a dish that tells the story of Napa and Sonoma, a story that continues to unfold with every harvest, every vintage, and every plate shared among friends and family. It's a testament to the simple, pure joy of eating and drinking well, in a place that elevates these everyday acts to an art form.

Hero Ingredient Spotlight: Burrata Cheese

Burrata cheese is the star of this dish, hailing from the Apulia region of Italy and now a staple in the Napa culinary scene. This exquisite cheese boasts a unique texture— a delicate mozzarella shell encasing a creamy, buttery interior that oozes with each slice. Its rich flavor profile and luxurious mouthfeel elevate simple ingredients, creating a sophisticated dish that's deceptively simple to prepare. When shopping for burrata, look for terms like "fresh," "artisanal," or "handcrafted," which can often lead you to the highest quality options.

How to Perfectly Char Peppers

Charring peppers is a technique that can transform the flavor profile of your dish, adding a smoky depth that's hard to replicate with any other method. Here's how to do it:

  1. Preheat Your Grill: Get your grill hot – you're looking for a temperature that's high enough to quickly char the skin without overcooking the flesh.
  2. Prepare the Peppers: While the grill is heating, prep your peppers by washing them and patting them dry.
  3. Grill the Peppers: Place your peppers directly on the grill. Let them sit, undisturbed, until the skin blisters and blackens. This usually takes about 4-5 minutes per side.
  4. Steam the Peppers: Once blackened on all sides, place the peppers in a bowl and cover them with plastic wrap. The trapped steam will help loosen the skin.
  5. Peel and Enjoy: After about 10 minutes, peel off the charred skin, and your peppers are ready to use in your recipe.

This technique not only works well with our dish but can also be applied to a variety of other recipes that require a robust, smoky flavor.

FAQs About Burrata & Coal-Fired Peppers

  1. Can I substitute the burrata for another cheese? Yes, if burrata is unavailable, a good-quality buffalo mozzarella can be used as a substitute, though it will lack the creamy center that burrata offers.
  2. How do I store leftovers? Leftover Burrata & Coal-Fired Peppers should be stored in an airtight container and refrigerated. It's best consumed within 24 hours as the freshness of the cheese and the texture of the peppers are paramount.
  3. What if I don't have a grill? You can char your peppers under the broiler in your oven. Simply place the peppers on a baking sheet and broil, turning periodically until all sides are charred.
  4. Are there any allergen-friendly alternatives? For those with lactose intolerance, lactose-free mozzarella can be used, though it won't replicate the creaminess of burrata. For gluten sensitivities, ensure your baguette is gluten-free.
  5. What tools do I need for this recipe? You will need a grill or broiler, a bowl for steaming the peppers, foil for roasting the garlic, and a knife for peeling and preparing the ingredients.

Tips for Success with Burrata & Coal-Fired Peppers

  1. Quality Ingredients: Use the freshest burrata you can find and source local, organic bell peppers for the best flavor.
  2. Timing is Everything: Prepare the burrata and bread just before serving to preserve the cheese's delicate texture and the bread's crunch.
  3. Wine Pairing: Select a wine that complements the flavors of the dish. A local Napa Chardonnay or Sauvignon Blanc are excellent choices that can enhance the overall dining experience.

Recipe Overview

Recipe:
Burrata & Coal-Fired Peppers
Author:
Lily Anderson
Season:
Summer
Yield:
4 servings
Calories Per Serving:
350
Prep Time:
PT20M
Cook Time:
PT30M
Total Time:
PT50M

Ingredients List

Ingredients:

  • 1 large burrata cheese
  • 3 bell peppers (red, yellow, green), charred
  • 4 cloves of garlic, roasted
  • A handful of fresh basil leaves
  • Extra virgin olive oil
  • Balsamic glaze
  • Sea salt and cracked black pepper
  • 1 baguette, sliced and toasted

Step-by-Step Directions

  1. Preheat your grill to high heat.
  2. Place whole bell peppers on the grill, turning occasionally, until all sides are charred and blistered, about 10 minutes.
  3. Remove peppers from the grill and place them in a bowl. Cover with plastic wrap to steam for 10 minutes.
  4. Meanwhile, wrap garlic cloves in foil with a drizzle of olive oil and place on the cooler side of the grill. Roast for about 20 minutes or until soft.
  5. Peel the charred skin off the peppers, remove the seeds, and slice into strips.
  6. On a serving platter, lay out the pepper strips. Place the burrata in the center and scatter roasted garlic around it.
  7. Drizzle the assembly with olive oil and balsamic glaze. Sprinkle with sea salt and cracked pepper to taste.
  8. Garnish with fresh basil leaves and serve with slices of toasted baguette.

Share Your Results

Was it everything you dreamed it could be? Let me know how it turned out for you and share a picture on social media with the hashtag #LilyCooksNapa

Hello and welcome to Napa Home Chef! We're thrilled you're joining us to explore the vibrant world of wine country cooking. Our team has crafted bold, creative recipes inspired by Napa Valley's lush landscapes, bountiful harvests, and world-renowned wines. We hope you enjoy the journey with us!

Get ready to experience the rich flavors and unique culinary delights that embody the essence of wine country living. Happy cooking!

About Me

Don't miss a recipe!

Thank you! Your submission has been received!
Oops! Something went wrong while submitting the form.

Coming soon - Cookbook!

Loving Napa Home Chef Recipes and wishing for more? Discover print exclusives!

Napa Recipe Cookbook: Napa Home Chef
California Avocado Toast with Grilled Artichokes and Poached Eggs
Chicken Marsala Tacos
Wild Mushroom Risotto with Parmesan and White Truffle Oil
Pork Tenderloin with Cherry-Balsamic Reduction and Roasted Root Vegetables
Heirloom Carrot and Ginger Soup with Coconut Milk
Bruschetta with Burrata, Prosciutto, and Roasted Peppers
Sierra Highball with Rye Whiskey and Pine Liqueur
Lake County Venison Burger with Huckleberry Compote and Arugula
Charred Octopus Taco with Avocado Crema
Churrasco Nicaragüense: Marinated Grilled Steak with Chimichurri Sauce
Champagne Vinegar-Infused Artisanal Pickles
Golden State Garlic Aioli

Mandatory (inedible) cookies. By using this website, you agree to the storing of cookies on your device to enhance site navigation, analyze site usage, and assist in our marketing efforts. View our Privacy Policy for more information.