Deep-Fried Burrata on a Bed of Tomatoes and Vegetables
A delicious combination
Burrata and tomatoes—a classic of Italian cuisine, presented here in a new, crispy form. The creamy cheese in its golden coating and the aromatic tomatoes make this dish a real eye-catcher—crispy on the outside, tender on the inside, and full of flavor. Originally from Apulia, burrata shows just how easily Italian tradition can be given a modern twist—with high-quality ingredients, authentic flavor, and plenty of amore.
Ingredients
Tomato-based vegetable sauce:
1 package ORO di Parma Sugo Vegetable Tomato Sauce
200 g cherry tomatoes
1 handful of basil
1 tsp oregano
2 tbsp olive oil
Salt & pepper
Fried Burrata:
40 g grated Parmesan
80 g panko
40 g breadcrumbs
1 egg
2 tbsp flour
2 burrata
1 tsp oregano
Oil for frying
Step 1 : Preparing Tomatoes
Wash the cherry tomatoes, cut them in half, and sauté them briefly in a pan with a little olive oil. Then add the “Soffritto” sauce, season with oregano, salt, and pepper, and let it simmer for about 10 minutes. Stir in the basil.
Step 2 : Bread the burrata
Place the flour, beaten egg, and a mixture of Parmesan, panko, breadcrumbs, and oregano in separate bowls. Gently pat the burrata dry, then coat it first in flour, then in egg, and finally in the panko mixture. Optionally, repeat the process for an extra-crispy crust.
Step 3 : Deep-frying Burrata
Heat oil in a skillet or small saucepan to about 170 °C. Carefully add the breaded burrata and fry for about 2 minutes until golden brown. Then let it drain on paper towels.
Step 4 : Plating and Serving
Arrange the tomatoes on plates, place the fried burrata on top, and garnish with fresh basil and Parmesan. Enjoy immediately!
Ingredients
Tomato-based vegetable sauce:
1 package ORO di Parma Sugo Vegetable Tomato Sauce
200 g cherry tomatoes
1 handful of basil
1 tsp oregano
2 tbsp olive oil
Salt & pepper
Fried Burrata:
40 g grated Parmesan
80 g panko
40 g breadcrumbs
1 egg
2 tbsp flour
2 burrata
1 tsp oregano
Oil for frying
