Chefs' Recipes

Capitano's burrata with fried peppers

You must try these fried peppers. Deglazed with a touch of sherry vinegar and paired with creamy burrata, the flavour is a revelation.

By Casey Wall
  • 10 mins preparation
  • 10 mins cooking
  • Serves 4 - 6
  • Print
This is a simple starter or salad that combines burrata with one of the biggest staples of the Italian-American menu," says Casey Wall of Melbourne's Capitano. "Fried peppers know no limits in the scope of American food. Traditionally balsamic vinegar is used but I like the savouriness of sherry vinegar. You can easily substitute friggitello or shishito peppers with any other mild, small pepper."


  • 60 ml (¼ cup) extra-virgin olive oil, plus extra for drizzling
  • 250 gm mild peppers, such as friggitello or shishito (see note)
  • 2 garlic cloves, crushed
  • 60 ml (¼ cup) sherry vinegar
  • 1 tsp finely chopped marjoram
  • 2 burrata (about 125gm each)
  • Sliced warm focaccia (optional), to serve


  • 1
    Heat oil in a heavy-based frying pan over high heat until shimmering. Add peppers and cook, tossing occasionally, until charred and softened (6-8 minutes). Add garlic and cook for about 1 minute, then deglaze pan with vinegar and cook until liquid is absorbed and reduced (1-2 minutes). Remove pan from heat, stir in marjoram and season with salt to taste.
  • 2
    Season burrata with flaked salt to taste, drizzle with oil, and serve with warm peppers and burrata.


Friggitello and shishito peppers are available from select delicatessens and greengrocers.Wine suggestion: A rosé such as the 2017 Lammidia Rosato from Abruzzo.