Burrata con Peperoni Cruschi

Method

Deseed the dried peperoni cruschi and tear them into small pieces, then toast gently in a dry pan for 1-2 minutes to revive their flavour. Warm the extra virgin olive oil with the garlic cloves over low heat for 3-4 minutes until fragrant, then remove the garlic and add the toasted chilli pieces. Infuse for 5 minutes off the heat, then stir in the red wine vinegar, sea salt and black pepper. Allow the oil to cool to room temperature. Place the burrata cheese on individual plates, gently tear open to expose the creamy centre, and pour the warm peperoni oil over each portion. Garnish with fresh basil leaves and serve immediately with good bread to soak up the oil.