Fried Burrata with Romesco

Serves: 4 people

Prep: 15 mins

Cook: 5 mins

Total: 20 mins

Ingredients

100 g (31/2 oz) plain (all-purpose) flour

1 egg, whisked

100 g (31/2 oz) breadcrumbs

2 x Giorgio's Burrata 90 g

vegetable oil, for frying

10 semi-dried tomatoes

10 basil leaves

1⁄2 tablespoon black sesame seeds chilli oil

2 slices bread, grilled, to serve

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ROMESCO SAUCE

450 g (1 lb) roasted red

capsicums (bell peppers), skin and seeds removed

100 g (31⁄2 oz) semi-dried tomatoes pinch of salt

30 ml (1 fl oz) red wine vinegar

40 g (11⁄2 oz) roasted almond flakes

50 ml (13⁄4 fl oz) olive oil

Instructions

Step 1

To make the romesco sauce, place the roasted capsicums, semi-dried tomatoes, salt, vinegar and almond flakes in a blender and blitz. Add the olive oil and blend again until smooth.

Step 2

To crumb the burratas, place the flour, egg and breadcrumbs into three separate bowls. Drain the burratas well and toss first in the flour, then in the egg, and lastly in the breadcrumbs (see overleaf). Shake off any excess breadcrumbs. Repeat this sequence once more, so the burrata is double crumbed.

Step 3

Fry the crumbed burratas in hot oil for 2–3 minutes, until golden brown. Carefully remove with a slotted spoon to drain any excess oil.

Step 4

TO SERVE Spoon the romesco sauce into the centre of a serving plate, then place the burratas on top. Scatter the semi-dried tomatoes, basil and black sesame seeds around the burratas, drizzle with chilli oil and season with salt. Serve with bread.

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Notes

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