Serves: 2
Prep: 10 mins
Cook: 10 mins
Total: 20 mins
Ingredients
CRUMBED BURRATA
1 × 90 (3 oz) Giorgio's Burrata
100 g (31/2 oz) plain (all-purpose) flour 100 g (31/2 oz) breadcrumbs
2 eggs + a splash of milk, for egg wash
vegetable oil, for deep-frying
1 tablespoon balsamic glaze
5 slices mortadella
2 tablespoons pistachios, crushed in a food processor black pepper
basil leaves, to garnish
Instructions
Step 1
To make the crumbed burrata, prepare three separate bowls, one with flour, one with egg wash and one with breadcrumbs. Drain the burrata, then gently roll it in the flour, then dip it in the egg wash and finish with the breadcrumbs.
Step 2
To deep-fry, fill a small saucepan with enough oil to submerge the burrata completely. Bring the oil to 180 ̊C (360 ̊F) and fry the burrata for around 2 minutes, or until golden and crispy. Drain on a plate lined with paper towel, then season with salt and black pepper.
Step 3
TO SERVE Drizzle a plate with the balsamic glaze, then layer the mortadella to create a bed for the burrata. Place the burrata on top, sprinkle with crushed pistachios and garnish with basil leaves.
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Notes
Giorgio’s recipes
Discover delicious recipes that showcase the authentic flavours of Giorgio’s Artisan Cheese, perfect for elevating any dish for any occasion.
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