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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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.
Video
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