Fried Burrata with Romesco Sauce

Cook Time 30 minutes

Servings 2

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.