Fried Burrata Recipe

Fried Burrata

1. 1

   Prepare the Saffron Tomato Soup

   In a saucepan, heat 2 tablespoons of La Fira olive oil over medium heat. Add the canned diced tomatoes and saffron threads. Cook for about 10 minutes, stirring occasionally, until the tomatoes are soft and the saffron is infused into the sauce. Blend the mixture until smooth, season with salt and pepper to taste, and keep warm.

2. 2

   Prepare the Herb Butter

   In a small bowl, mix the softened butter with chopped fresh basil and parsley. Set aside for later use.

3. 3

   Prepare the Fried Burrata

   Set up a breading station with three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs. Carefully take each burrata cheese piece, coat it in flour, dip it into the beaten eggs, and finally coat it with breadcrumbs.

4. 4

   Fry the Burrata

   In a deep frying pan, heat enough oil to submerge the burrata balls. Once the oil is hot, gently place the breaded burrata into the oil and fry for about 2-3 minutes on each side, or until golden brown. Use a slotted spoon to remove them from the oil and drain on paper towels.

5. 5

   Prepare the Toast

   In a separate skillet, melt the herb butter over medium heat. Toast the slices of sourdough bread on both sides until golden brown and crispy.

6. 6

   Serve

   In a serving bowl, ladle the saffron tomato soup, place the fried burrata on top, drizzle with remaining La Fira olive oil, and garnish with fresh herbs. Serve alongside the herb buttered toast and sprinkle with Maldon salt and black pepper.