Burratta Recipe

Heat a medium saucepan over medium heat. Add 2 tablespoons extra-virgin olive oil. Once warm, add minced garlic and minced shallot and sauté for 1–2 minutes until fragrant and softened, but not browned.

Stir in 1 tablespoon tomato paste and cook 30 seconds to bloom the paste, stirring constantly.

Add the 14 oz crushed tomatoes, 1 teaspoon salt, 1/4 teaspoon black pepper and 1/2 teaspoon sugar (if using). Stir to combine, bring to a gentle simmer.

Reduce heat to low and simmer, uncovered, 12–18 minutes, stirring occasionally, until the sauce thickens slightly and flavors concentrate. Taste and adjust seasoning.

Remove from heat and stir in 6 torn basil leaves and 1 teaspoon extra-virgin olive oil. Keep warm while you bread and fry the burrata.

Prepare three shallow stations: place 1 cup flour in a shallow bowl; in a second bowl whisk 3 eggs with 2 tablespoons cold water until smooth; in a third bowl combine 1.5 cups breadcrumbs, 1/4 cup grated Parmesan, 1 teaspoon salt and 1/2 teaspoon black pepper.

Pat the burrata balls dry gently with paper towels. Working with one ball at a time, lightly dredge a burrata in flour, tapping off excess.

Dip the floured burrata into the egg wash until fully coated, letting excess drip off.

Press the egg-coated burrata into the breadcrumb mixture, turning to coat evenly and pressing to adhere. For a thicker crust, repeat the egg and breadcrumb step once more.

Place the breaded burrata onto the chilled baking sheet or a plate and chill in the refrigerator for 15–20 minutes to help the coating set (this reduces breakage during frying).

While burrata chills, heat a heavy skillet over medium heat and add about 1 cup vegetable oil to reach roughly 1/4–1/2 inch depth. Heat oil to 350°F (175°C) or until a breadcrumb sizzles immediately when dropped in.

Fry the breaded burrata 1–2 at a time for 45–60 seconds per side, turning gently with a slotted spoon or tongs, until golden brown and crisp. Do not overcrowd the pan. Total fry time should be about 2 minutes per ball; aim to keep internal cheese cold so it softens but doesn't fully burst out.

Transfer fried burrata to a wire rack or paper towels to drain briefly. Sprinkle lightly with flaky sea salt while still warm.

Spoon a generous serving of warm pomodoro sauce onto each plate (about 1/3 cup per serving). Center a hot, breaded burrata on top of the sauce.

Drizzle each burrata with 1 teaspoon finishing extra-virgin olive oil, scatter fresh basil leaves, and finish with a pinch of flaky sea salt and cracked black pepper.

Serve immediately so the crisp shell contrasts with the creamy burrata interior and warm tomato sauce.