Fried burrata in tomato & sweet pepper sauce
I took the picture for this one with an Atsina cress just because I didn’t have any basilicum leaves. But to my surprise, it paired exceptionally well! So the Atsina actually made it into the recipe!
Equipment
- Hand blender (immersion blender)
- 2 ovens
- wok
Ingredients
- 250 gr mini Roma tomatoes
- 2 red pointed sweet peppers
- 1 tbsp mayonaise
- 5 macadamia nuts
- 4 mini burrata
- 1 egg
- 2 tbsp flour
- 3 tbsp panko
- salt & pepper
- Atsina cress
- 1 bottle of sunflower oil to fry
- fresh ciabatta (or crostini or salty toasts)
Instructions
Prep 1 hour ahead
- Preheat one oven to 185℃ and one oven to 100℃.
- Put 2 pointed sweet bell peppers in an oven dish (skin on, no oil or anything) and put them in the 185℃ oven four an hour.
- Line an oven tray with baking paper. Cut all the mini tomatoes in half lengthwise and put them skin down on the baking paper. Season with some salt and pepper and put them in the 100℃ oven for an hour as well.
- After an hour, part of the skins of the peppers will have turned black.
- Take the peppers out of the oven and peel the skin off. Use some running water to rinse the seeds off as well.
- Leave the oven on and increase the heat to 200℃.
Sauce
- Put the peeled peppers and the dried tomatoes in the hand blender along with the macadamia nuts, the mayonnaise and some salt & pepper. Grind to make the sauce.
Fried burrata
- Take 3 bowls; put some flour in the first, beat a egg in the second and put some panko in the third.
- Take 4 mini burrata's, pat them dry, then roll each on through the flour first, then through the egg, then the panko until evenly coated.
- Now heat the sunflower oil in a wok until hot enough to deep fry.
- Briefly fry each burrata until golden.
Serving
- Serve the burratas in the sauce with some Atsina cress on top and with some fresh ciabatta or with crostini.