Angeline is Iron Chef and James Beard Award winning Chef/Borgata Partner Michael Symon’s ode to classic Italian food—simple, bold, fresh and served with prideful attention to detail. Looking for this delicious pepper recipe? Michael’s simple but delicious Roasted Sweet and Hot Peppers with Burrata is the ideal dish for your at home Italian pasta night. Check out how to assemble below!
Roasted Sweet and Hot Peppers with Burrata
- 1c red wine
- 1c red wine vinegar
- 1c granulated sugar
- 2 oz. kosher salt
- 2 lbs. roasted red bell pepper, sliced ½” thick
- ½ lb. roasted hot banana peppers, sliced ½” thick
- 4 oz. red onion, sliced ¼” thick
- 3 cloves garlic, thinly sliced
- 1T chopped oregano
- Pinch of chili flakes
- Burrata for serving
- Aged balsamic vinegar for serving
- Fresh basil leaves for serving
Combine the first 4 ingredients and bring to a boil. Whisk to dissolve the salt and sugar.
In a mixing bowl, combine the peppers, onions, garlic, oregano and chili flakes. Pour the hot liquid over the pepper mixture. Mix to combine and allow to marinate overnight before serving.
The peppers can be stored in a mason jar or airtight container in the refrigerator for up to 2 weeks. The longer the peppers marinate, the better the flavor.
To serve: Slice a piece of burrata in half and spoon the peppers along with their juices over the top. Drizzle with aged balsamic and tear some basil over the top.