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Romesco & fried burrata

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Ingredients

The romesco sauce:

  • 1 cup Tuttorosso Crushed Tomatoes 
  • 1 Bell pepper
  • 3 Garlic cloves
  • 1 Slice of toasted sourdough bread
  • Small handful of blanched almonds or hazelnuts
  • A glug of good olive oil
  • A drizzle of champagne vinegar
  • 1/4 cup Chopped parsley
  • Salt
  • Pepper

The fried burrata:

  • 1 Egg
  • All-purpose flour
  • Panko breadcrumbs 
  • Oil for frying 
  • Sea salt
  • Pepper

The rest:

  • Basil for topping
  • Sourdough bread or baguette for dipping

Instructions 

  • Preheat oven to 400. Start by adding flour, whisked egg and breadcrumbs to separate bowls. Starting with flour, egg, then breadcrumbs, coat burrata. Transfer to the freezer for at least an hour. 
  • Meanwhile, wash pepper add to a oven proof skillet along with garlic (skin on), hazelnuts (or almonds). Bake for about 20 min or until pepper is tender and the garlic can easily be removed from the skin. Add bread to oven for the last 5 min so it’s also nice and toasty.
  • When the pepper and garlic is cool enough to touch, peel the skin, remove the seeds, and add to a blender (or mortar and pestle) along with the pepper oil from the pan, Tuttorosso Crushed Tomatoes, vinegar, parsley, and olive oil. Blend and season to taste.
  • Add fry oil to a deep pan, a few inches off the bottom. When oil gets to 350, add frozen burrata. Cook for about 1-2 min per side. Carefully transfer to a plate. 
  • Add romesco sauce to a bowl in an even layer. Add fried burrata to the middle and garnish with fresh basil. Serve with fresh toasted sourdough. Enjoy!