Fried pequillo peppers, Burrata cheese, and crisp garlic from Nancy Silverton's Sandwich Book: The Best Sandwiches Ever--From Thursday Nights at Campanile by Nancy Silverton and Teri Gelber

  • basil
  • burrata cheese
  • garlic
  • sourdough bread
  • jarred piquillo peppers

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Bloominanglophile on May 02, 2015

    I love Burrata cheese, and want to try any recipe that uses it. This is good, with some caveats: the temperature and time she recommends for frying the piquillo peppers resulted in charred peppers. Next time I would gently warm the peppers in the olive oil, especially considering that you are going to use the oil to drizzle the sandwiches later. Next, I only used a total of 1/2 cup of olive oil instead of 3/4 cups of oil. It might mean heating/frying off the peppers in two rounds, but I always try to be frugal with the olive oil. I also wouldn't add the sugar to olive oil heated to a higher temperature. It just caramelized and then burned in the pan--don't think it really adds much and prefer to leave it out. Lastly, a little sea salt sprinkled on top of the sandwich at the end is nice!

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