Romesco Chickpeas and burrata

Romesco Chickpeas and burrata

Made with Mutti Polpa

Mutti Polpa Finely Chopped Tomatoes is a unique product that combines the juice of the tomato with its thinly diced flesh, and is able to retain all the freshness of just picked fruit. A very versatile product, Mutti Polpa is perfect for both quick cook dishes and dishes that cook slowly or at high temperatures. It takes 5kg of fresh tomatoes to make 1kg of Mutti Polpa. It is made by the patented Mutti cold crushing method which ensures it retains all the flavour and fragrance of a ripe tomato (and is still a closely guarded secret to this day!).

cooking sketch 20 min (COOK TIME: 20 min)

cooking sketch Easy


Romesco sauce

  • 100 g roast red capsicum
  • cup ½olive oil
  • 1/3 cup toasted almonds
  • 1 clove garlic
  • 2 tbsp Mutti Double Concentrate

Tomato Paste

  • 1 tsp smoked paprika
  • 2 tbsp red wine vinegar
  • Salt (fresh ground black pepper)
  • 2 tbsp olive oil
  • 1 small brown onion (finely diced)
  • 2 clove garlic (sliced)
  • 1 x 400g tin Mutti Polpa Finely Chopped Tomatoes
  • 1 x 400g tin chickpeas (drained, rinsed well)
  • cup ¼flat parsley (roughly chopped)
  • 1 x 100g burrata mozzarella
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Romesco Chickpeas and burrata: Method

  1. Place all the Romesco ingredients in a blender and blend to a chunky puree. Season with salt and pepper.
  2. In a small saucepan, add the olive oil, onion and garlic. Season and cook over a medium heat for 5 minutes until translucent.
  3. Add ½ cup of the Romesco sauce, Mutti Polpa and the chickpeas then simmer for 5 minutes, adjust the season and stir through the parsley.
  4. Serve the chickpeas warm with the burrata.

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Also made with: Mutti Polpa

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