Romesco & Fried Burrata with Crispy Sourdough

Name: Romesco & Fried Burrata with Crispy Sourdough
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6
Ingredients: all-purpose flour; 1 large egg; panko bread crumbs; 1 bell pepper; 3 garlic cloves; small handful blanched almonds; 1 slice sourdough bread; 1 cup Italian Inspirations Crushed Tomatoes Chunky Style; drizzle olive oil; drizzle champagne vinegar; 1/4 cup chopped fresh parsley; Kosher salt and freshly ground black pepper to taste; 2 cups vegetable oil; chopped fresh basil; sourdough bread

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Serves:

6 people

Prep Time:

15 minutes

Cook Time:

30 minutes

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! @bon_abbetit @thefeedfeed

Ingredients

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all-purpose flour, as needed for coating
1 large egg, beaten
panko bread crumbs, as needed for coating
1 bell pepper, red in color
3 garlic cloves
small handful blanched almonds, or hazelnuts
1 slice sourdough bread, toasted
1 cup Tuttorosso® Italian Inspirations Crushed Tomatoes Chunky Style
drizzle olive oil, more as needed
drizzle champagne vinegar, more as needed
1/4 cup chopped fresh parsley
Kosher salt and freshly ground black pepper to taste
2 cups vegetable oil, as needed for frying
chopped fresh basil, for garnish
sourdough bread, for serving (or baguette)

Instructions

Prep the Burrata

Preheat oven to 400°F.
Set up three bowls for dredging: one with flour, one with whisked egg, and one with panko breadcrumbs. Coat the burrata in flour, then egg, and finally breadcrumbs. Place on a baking sheet and freeze for at least one hour.

Roast the Ingredients

Wash the bell pepper and place it in an ovenproof skillet along with the garlic (leave the skins on) and almonds or hazelnuts. Roast in the oven for about 20 minutes or until the pepper is tender and garlic can easily be squeezed from the skin.
Add the bread to the oven for the last 5 minutes to toast.

Make the Romesco Sauce

Peel the skin from the roasted bell pepper and garlic, remove the seeds from the pepper.
Add the roasted pepper, garlic, roasted nuts, Tuttorosso Crushed Tomatoes, olive oil, champagne vinegar, parsley and pan juices from the roasted pepper to a blender. Blend until smooth and season with salt and pepper to taste.

Fry the Burrata

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

Spread a layer of romesco sauce in a serving bowl. Place the fried burrata in the center and garnish with fresh basil.
Serve with toasted sourdough bread or baguette slices for dipping.

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