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!).
20 min (COOK TIME: 20 min)
Easy
Ingredients
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
- Place all the Romesco ingredients in a blender and blend to a chunky puree. Season with salt and pepper.
- In a small saucepan, add the olive oil, onion and garlic. Season and cook over a medium heat for 5 minutes until translucent.
- 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.
- Serve the chickpeas warm with the burrata.
