BURRATE FRITTE CON SALSA DI POMODORO (Doppia Panatura CROCCANTISSIMA!!!) Ricetta di Chef Max Mariola
Recipe Information
Burrata
Cultural Context
Burrata originated in the Apulia region of Italy in the late 19th century, crafted as a way to use leftover mozzarella and cream. It symbolizes the richness of Italian dairy traditions and is often enjoyed fresh, highlighting its creamy texture and mild flavor. Today, burrata is celebrated worldwide, often paired with tomatoes, basil, and olive oil, making it a favorite in summer dishes and antipasto platters.
Prepare the ingredients: Burrate, passata di pomodoro, fresh basil, garlic, flour, eggs, milk, and panko or breadcrumbs.
Heat the peanut oil in a frying pan.
Coat the Burrate in flour, then dip in a mixture of eggs and milk, and finally coat with panko or breadcrumbs.
Fry the coated Burrate in the hot oil until golden brown and crispy.
In a separate pan, heat the passata di pomodoro with minced garlic and fresh basil to make the sauce.
Serve the fried Burrate with the tomato sauce.
Equipment Needed
Spice Level:
๐ถ๏ธ๐ถ๏ธ๐ถ๏ธDietary
Allergens
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