Giorgio Linguanti’s incredible fried burrata takes this beloved cheese to exciting new heights! This crispy fried burrata combines the creamy interior we all love with a golden, crunchy exterior that’s absolutely irresistible. Giorgio’s double-crumbing technique ensures this fried burrata stays perfectly crispy while keeping that molten center intact. The vibrant romesco sauce made with roasted capsicums and almonds provides the perfect Spanish accompaniment to this fried burrata. Scattered with semi-dried tomatoes and fresh basil, this fried burrata creates an impressive appetiser that’ll have everyone talking! Perfect for entertaining when you want to serve something truly special. Subscribe for more amazing recipes from talented chefs who share their culinary expertise!
Full Recipe: https://everydaygourmet.tv/recipes/fried-burrata-with-romesco-sauce
Ingredients:
100g plain all-purpose flour
1 egg, whisked
100g breadcrumbs
2 mini (60g) burratas
vegetable oil, for frying
10 semi-dried tomatoes
10 basil leaves
½ tbsp black sesame seeds
Chilli oil, to serve
2 slices bread, grilled, to serve
Romesco Sauce
450g roasted red capsicums (bell peppers), skin and seeds removed
100g semi-dried tomatoes
Pinch of salt
30ml red wine vinegar
40g roasted almond flakes
50ml olive oil
Method:
To make the romesco sauce, place the roasted capsicums, semi-dried tomatoes, salt, vinegar and almond flakes in a blender and blitz. Add the olive oil and blend again until smooth.
To crumb the burratas, place the flour, egg and breadcrumbs into three separate bowls. Drain the burratas well and toss first in the flour, then in the egg, and lastly in the breadcrumbs (see overleaf). Shake off any excess breadcrumbs. Repeat this sequence once more, so the burrata is double crumbed.
Fry the crumbed burratas in hot oil for 2-3 minutes, until golden brown. Carefully remove with a slotted spoon to drain any excess oil.
To serve, spoon the romesco sauce into the centre of a serving plate, then place the burratas on top. Scatter the semi-dried tomatoes, basil and black sesame seeds around the burratas, drizzle with chilli oil and season with salt. Serve with bread.
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the mozzarella king Giorgio is here which means we’re cooking with my favorite cheese today Not mozzarella but borat Hi Justin Part of the same family Well borata is the queen of a mozzarella This is how they’re calling you know in Italy the queen of a mozzarella Bura and I think it’s the most beautiful Italian cheese to see on a plate isn’t it it is just so pretty And they look like these cute little money bags What are we making today we’re making the one of the recipe from the Bura book We just come out and is the romemesco sauce and boratha drip fried boratha So perfect combination Absolutely And good things about the borata Borata going well with [Music] different food style and from different countries So romemesco Spanish sauce You know what i’m quite surprised you’re doing something Spanish being you know a proud Italian I thought you’d do like a little pesto Australia with a little bit more multinational Exactly And we’ve got quite a lot of roasted capsicum here Yes Okay Roasted capsicum Yep So we’ve got about four or five capsicum Absolutely And olive oil first and then a little bit of vinegar and a roast capsicum I might chop it up a couple um sundried tomato for you Fantastic And because I’m using a blender it’s always best to put lots of liquid in first and then the solid ingredients so it blends quite nicely Um and we’ve also got some almonds which is typical in a romemesco sauce All the Mediterranean food loves but of course Romemesco Lovely Should I put them in yes please Okay In with that And our roasted capsicum You could probably use storebought jarred ones if you like to speed it up or do it yourself That should be enough Absolutely Okay And we’re going to give it a blend Oh any salt i always salt Magic ingredient Salt Pinch of salt Bit more Pinch and a half For good luck Absolutely Not a pinch This is the trick Exactly [Music] Oh I love this sauce I love the smell of it Fantastic Especially the vinegar in there makes a difference Pop that into a bowl Absolutely Perfect And we’ve got a lovely smoothness You are the master You ask me these things Justin come on And this is my I like when you teach me some things too And what are we going to be doing with our bud so now we’re going to prepare a little mix between flavor eggs Mhm With salt Beautiful And so eggs and um flavor eggs and bread lamb And we make ready for deep frying Shall I do the honors yes please So straight into the flower Absolutely And tell me we’ve got two different sizes of borata The little ones are adorable So cute Well in these years we specialize in borata And we made this one is from Georgia artisan cheese a new brand specialized for coals Is a 90 grain And we also have here the baby burata just come out Is just 30 g Yes So cute little one Um kids love this but also people and for canopy for party sometimes you no need to share everyone have his own little burata Yeah this is just I I love this just with some cherry tomatoes basil just the classic way but the idea everyone bite Yeah Yeah Exactly But I like the idea of um deep frying these little ones too Yes Shall we absolutely Yes Yes You must We do everything here today And how long are we going to fry them for Georgio uh just to enough to make it nice and goldy It will be perfect I believe nice and goldy Exactly like your absolutely can’t go wrong with that [Music] [Music] Perfect They I think they’re ready Gold Beautiful Yes Do we start to play it up okay Can you please do your magic do my magic Okay The pressure Come on So we got a lovely romemesco here Quite thick A big dollop Yes I like the black plate you’ve chosen Yes We hit also with our eyes We enjoy It’s a fest It’s a fest for everything For our eyes for our uh flavors for everything Exactly We put the big one Yeah Okay You know what we also put a little one next door Why not why not a little baby one Let’s see And a drizzle of chili oil Always Nice touch Just straight over the plate Spice up our life Yeah And some basil Basil I sprinkle some of this just to have a bit of I like that decoration Sesame seeds Sesame seeds What teamwork Look at that It’s fantastic Bread always What’s ba or any mozzarella without a bit of bread right Good bread is very important Let’s try I’m excited This smells so nice Okay here we go I want to cut into it So we just see you the owner It’s gooey Oh yeah It’s like a volcano Yes It’s erupted When is it hot to become like this i know I’ll cut a few more pieces Okay Up to you The first bit of the romemesco Cheers Bonimo Bonimo It’s delicious See look Italians and the Spaniards they can work together Absolutely Sometimes in the food Yes definitely Absolutely And it’s so good This is like fun food I like how it’s crusty on the outside hot in the center gooey from all of that stretchella in the center I love it Fantastic little taste Thank you Georgia Thank you [Music]