Burrata fritta

Prepare the burrata by coating it in flour, then dipping it in beaten eggs, and finally coating it with breadcrumbs.

Heat oil in a frying pan and deep-fry the coated burrata until golden brown.

In a separate pan, sauté chopped red onion until translucent, then add halved cherry tomatoes and anchovies, cooking until the tomatoes soften.

Season the mixture with olives, capers, salt, olive oil, oregano, and basil to taste.

For the avocado pesto, blend the avocados with garlic, pine nuts, salt, olive oil, grated parmesan, lemon juice, and basil until smooth.

Equipment Needed

Spice Level:

Dietary

Allergens