Smoky Conchiglie with Burrata & Basil
with Romano pepper & pecorino
Burrata originates from the Italian region of Puglia, where it was developed as a creamy variation of fresh mozzarella.
Tags:
Calorie Smart
•Veggie
•Extra Veggies
•Family
Allergens:
Tarwe
•Gluten
•Melk (inclusief lactose)
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Total25 minutes
Cooking Time20 minutes
DifficultyMedium
Ingredients
Serving amount
90 g
Conchiglie
(Contains: Tarwe, Gluten May be present: Ei, Mosterd, Soja, Lupine)
½ piece
Onion
1 piece
Garlic
½ piece
Romano pepper
½ sachet(s)
Middle Eastern spice mix
1 piece
Tomato
¼ pack
Diced tomatoes with garlic & onion
30 g
Smoky tomato ketchup
20 g
Grated Pecorino DOP
(Contains: Melk (inclusief lactose))
5 g
Fresh basil
(May be present: Selderij)
½ bulb(s)
Burrata
(Contains: Melk (inclusief lactose))
Not included in your delivery
¼ piece
Low sodium vegetable stock cube
¼ tablespoon
Olive oil
to taste
Salt and pepper
Nutrition Values
Energy (kJ)2775 kJ
Calories663 kcal
Fat20.9 g
Saturated Fat11.7 g
Carbohydrate87.5 g
Sugar20.7 g
Dietary Fiber10.4 g
Protein29.4 g
Salt2.9 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Pan
•Casserole
Cooking Steps
1
- Boil plenty of water for the conchiglie in a pot or saucepan.
- Crumble in the stock cube and boil the conchiglie for 9 - 11 minutes, then drain and set aside.
Did you know... eating less meat is beneficial for your health; in particular, it reduces the risk of cardiovascular diseases.
2
- Chop the onion and crush or mince the garlic.
- Dice the Romano pepper.
- Heat a light drizzle of olive oil in a deep frying pan and fry the onion and garlic for 2 minutes over medium-high heat.
- Add the Romano pepper and Middle Eastern spices and fry for another 4 minutes. Meanwhile, finely chop the tomato.
3
- Stir in the smoky ketchup, the fresh tomato and the diced tomatoes.
- Fry for 2 more minutes, then stir in the conchiglie and the pecorino. Season to taste with salt and pepper.
4
- Roughly chop the basil leaves and halve the burrata.
- Serve the conchiglie on plates and top with the burrata.
- Garnish with the basil.
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