Crispy Pesto Injected Burrata
Serves 2
30 mins prep
40 mins cook
70 mins total
this is such a good appetizer…not as hard as it seems BUT careful is the name of the game.
0 servings
1.- Add the basil, pine nuts, parmigiano, chives, salt, pepper and garlic to a food processor with the olive oil. Blend until smooth. 2.- Inject the burrata balls with the pesto, make sure they are cold. 3.- Carefully coat each burrata ball in the flour, then the egg and then the panko. Place over parchment paper and refrigerate while you preheat the oil. 4.- Preheat enough oil to cover the burrata on high until it reaches 350F or until your wooden spoon bubbles. Dip each burrata ball individually and very carefully into the oil, fry until golden. About 30 sec. 5.- Spread the tomato sauce on the plate, serve the burrata on top. Add parmigiano, black pepper and chives.
