Romesco & Fried Burrata with Crispy Sourdough

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Recipe Intro From bon__abbetit

This Romesco & Fried Burrata with Crispy Sourdough is cheesy, crispy, and bursting with flavor. The creamy fried burrata pairs beautifully with a smoky, sweet, and tangy romesco sauce made with Tuttorosso Crushed Tomatoes. Perfect for a cozy holiday spread or a dinner party starter!

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  • Recipe Card
Prep time: 15mins (plus 1 hour for freezing burrata)
Cook time: 30mins
Serves or Makes: 6 servings

Recipe Card

ingredients

For the Fried Burrata:

  • 1 large egg, beaten
  • All-purpose flour, as needed for coating
  • Panko breadcrumbs, as needed for coating
  • Oil, for frying
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste
  • Fresh basil, for garnish
  • Sourdough bread (or baguette), for serving

ingredients

For the Romesco Sauce:

  • 1 cup Tuttorosso Crushed Tomatoes
  • 1 bell pepper
  • 3 garlic cloves
  • 1 slice toasted sourdough bread
  • Small handful of blanched almonds (or hazelnuts)
  • Champagne vinegar, as needed
  • Olive oil, as needed
  • 1/4 cup chopped parsley
  • Kosher salt, to taste
  • Freshly ground black pepper, to taste

Method

Prep the Burrata

  • Step 1

    Preheat the oven to 400°F.

  • Step 2

    Set up three bowls for dredging: one with flour, one with whisked egg, and one with panko breadcrumbs.

  • Step 3

    Coat the burrata in flour, then egg, and finally breadcrumbs. Place on a baking sheet and freeze for at least 1 hour.

Roast the Ingredients

  • Step 1

    Wash the bell pepper and place it in an ovenproof skillet along with the garlic (leave the skins on) and hazelnuts or almonds.

  • Step 2

    Roast in the oven for about 20 minutes, or until the pepper is tender and the garlic can easily be squeezed from its skin.

  • Step 3

    Add the bread to the oven for the last 5 minutes to toast.

Make the Romesco Sauce:

  • Step 1

    Peel the skin from the roasted bell pepper and garlic. Remove the seeds from the pepper.

  • Step 2

    Add the roasted pepper, garlic, toasted nuts, Tuttorosso Crushed Tomatoes, olive oil, champagne vinegar, parsley, and pan juices from the roasted pepper to a blender.

  • Step 3

    Blend until smooth and season with salt and pepper to taste.

Fry the Burrata:

  • Step 1

    Heat frying oil in a deep skillet or saucepan to 350°F.

  • Step 2

    Carefully fry the frozen burrata for 1–2 minutes per side, until golden and crispy. Transfer to a plate lined with paper towels to drain.

Assemble and Serve:

  • Step 1

    Spread a layer of romesco sauce in a serving bowl.

  • Step 2

    Place the fried burrata in the center and garnish with fresh basil.

  • Step 3

    Serve with toasted sourdough or baguette slices for dipping.