Burrata with fennel, roast peppers, anchovies and capers from How to Eat a Peach: Menus, Stories and Places (page 42) by Diana Henry

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Notes about this recipe

  • lauraep on March 20, 2026

    Used celery bc I didn’t have fennel. So delicious and refreshing!! Had leftover roasted peppers so maybe make less of that.

  • LizzieLozza on April 27, 2021

    Nice in a very 90s kind of way

  • Jane on October 03, 2018

    This was a very fresh and healthy-seeming meal. I liked the combination of fennel, capers, anchovies and roasted peppers with the smooth, creamy cheese. It was very quick to put together - I cheated and used jarred roast peppers.

  • Foodycat on July 10, 2018

    I used caperberries because I'd run out of capers. To me this tastes very Italian, with the very olive oil-heavy dressing and only a touch of acidity from lemon juice. With some nice bread, this would be a good meal on its own.

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