Description

A golden, breaded burrata ball served warm over a velvety roasted red pepper and tomato sauce, garnished with fresh basil, chili oil, and grated parmesan – a gourmet twist on comfort food.

Ingredients

Units Scale

For the crispy burrata:
2 burrata balls
1/2 cup all-purpose flour
1 egg, beaten
3/4 cup panko breadcrumbs
Salt and pepper to taste
Oil for frying
For the roasted red pepper tomato sauce:
2 tablespoons olive oil
1 small onion, chopped
2 cloves garlic, minced
1 roasted red bell pepper, chopped
1 (14 oz) can crushed tomatoes
1/4 cup vegetable broth or water
Salt and pepper to taste
1 teaspoon dried oregano
1/2 teaspoon red pepper flakes (optional)
For garnish:
Fresh basil, thinly sliced
Grated parmesan cheese
Chili oil (or a drizzle of olive oil)
Toasted crostini or bread slices

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Instructions

Make the sauce: Heat olive oil in a saucepan. Add onion and garlic, sauté until soft.
Stir in roasted red pepper, crushed tomatoes, broth, salt, pepper, oregano, and red pepper flakes. Simmer for 15 minutes.
Blend the sauce until smooth using a blender or immersion blender. Keep warm.
Prepare the burrata: Pat burrata dry thoroughly with paper towels.
Dredge each burrata ball in flour, dip into beaten egg, then coat with panko breadcrumbs. Season with salt and pepper.
Freeze coated burrata for 10 minutes to help hold shape during frying.
Heat oil in a small saucepan or skillet to 350°F (175°C). Fry burrata until golden and crispy, about 1–2 minutes. Drain on paper towels.
Spoon hot red pepper tomato sauce into shallow serving bowls.
Place crispy burrata in the center of the sauce.
Garnish with fresh basil, grated parmesan, and a drizzle of chili oil. Serve with toasted crostini.

Notes

Freezing the coated burrata helps prevent it from bursting while frying.
Use high-quality burrata for a rich, creamy interior.
You can roast your own red pepper or use jarred for convenience.
The sauce can be made in advance and reheated before serving.
Serve immediately for the best texture and oozy center.

Nutrition

Serving Size: 1 burrata with sauce
Calories: 420
Sugar: 6g
Sodium: 480mg
Fat: 32g
Saturated Fat: 14g
Unsaturated Fat: 16g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 3g
Protein: 14g
Cholesterol: 85mg