Bomba Burrata
This delicious recipe not only looks “Bombing”, it also tastes delicious! A real highlight on the table.
Ingredients
- 2 burrata 100-150 g
- 50 g fresh pesto (possibly diluted with olive oil)
- 50 g Parmigiano Reggiano DOP
- 25 g arugula
- 1 cup of flour
- 2 eggs, beaten
- 1 cup breadcrumbs
- 200 ml pasta sauce (with ricotta or mascarpone)
- sunflower oil or peanut oil
- marinade injector
1. Put the flour, eggs and breadcrumbs in 3 different bowls. Get the burratas from the packaging and pat dry. Inject the pesto into the center of the burrata with the syringe. Be careful not to spray too much into the burrata so that it does not tear.
2. Then roll the filled burratas in the flour, the eggs and then the breadcrumbs so that they are completely covered. Place the burratas on a plate and place them in the fridge or freezer for XNUMX minutes.
3. Heat the oil in a suitable pan to 180 degrees. Heat the tomato sauce in another pan.
4. Using a slotted spoon, lower the burrata into the heated oil to fry until golden brown. Note: the burrata will be ready quickly! Stay with the pan and keep a close eye on it. The cheese can melt or crack quickly if heated for too long.
5. Divide the sauce over the plates, place the burrata in the middle and serve with arugula, pine nuts and Parmigiano Reggiano PDO Season with salt and pepper.
