Fried Burrata and tomato salad with pesto

Preparazione

• 1

  The challenge: the runny center: create a dish with an element that flows.

  Galbani offers you a recipe that is fresh, melting and crunchy all at once, highlighting the natural oozy center of Galbani Burrata: fried Burrata with homemade pesto tomato salad.

• 2

  Start by frying the individual Burratas, which should cool slightly before being served.

• 3

  Drain and dry the Galbani Burratas with a clean cloth.

• 4

  Place a few spoonfuls of flour in a bowl.

• 5

  In another bowl, mix the panko breadcrumbs with oregano, salt and pepper.

• 6

  In a final bowl, beat the eggs.

• 7

  Coat each Burrata in flour, then egg, then breadcrumbs, in that order.

• 8

  Cover a plate with 2 layers of paper towel.

• 9

  Next, heat frying oil in a small or medium saucepan.

• 10

  When the oil is hot, dip the breaded Burratas in 1 by 1 or 2 by 2 and fry them, turning regularly.

• 11

  Remove the Galbani Burratas when they are golden and crispy.

• 12

  Let them drain on the paper towel-lined plate.

• For a lighter version, you can use an air fryer.

  Preheat the appliance to 200°C. Spray the breaded Burratas with neutral oil.

  Cook for 10 minutes, turning them halfway through cooking.

  Remove the Burratas when they are nicely golden.

• To get a thicker, crunchier crust, dip them a second time in the egg bowl and then in the breadcrumbs.

• It is also possible to opt for an even healthier oven cooking method, but the result will not be as crispy as in the air fryer.

• 13

  Move on to preparing the tomato salad.

  Heat a dry frying pan over medium-high heat, then toast half of the pine nuts, stirring regularly, until golden.

• 14

  Remove from the heat and set aside.

  Wash, dry, then cut the tomatoes into thin slices. Adjust the quantities if necessary.

• Choose different varieties, such as round tomatoes, beefsteak tomatoes, pineapple tomatoes or even green zebra tomatoes for a colorful dish with varied flavors.

• 15

  Arrange the tomatoes, alternating the colors, on a large serving platter or directly on the plates.

• 16

  Season them with a drizzle of olive oil, a pinch of salt and pepper.

• 17

  Let the tomatoes marinate at room temperature to release their aromas.

• 18

  Meanwhile, prepare the homemade pesto sauce.

  Wash and dry the bunch of fresh basil. Peel the garlic cloves.

• 19

  Place all the ingredients in the bowl of a blender: the basil, the garlic, the remaining pine nuts, the Galbani Parmigiano Reggiano D.O.P, and a generous drizzle of olive oil.

  Blend in short bursts at moderate speed to avoid heating the basil.

  Add salt and pepper and chill for a few minutes.

• 20

  Now plate the dish: drizzle the tomato salad with pesto and sprinkle with toasted pine nuts.

• If you served the tomatoes on individual plates, assemble them one by one; otherwise, place all the ingredients on the serving platter in order.

• 21

  Place the fried Galbani Burratas in the center of each plate or in different spots on the large platter.

  Drizzle with a little balsamic vinegar.

  Decorate with a few fresh basil leaves.

• 22

  Serve as a starter or main dish, accompanied by fresh bread, Italian cold cuts and grilled vegetable antipasti.

• 23

  AI-generated visual