Fried burrata with tomato salad and pesto

Preparazione

• 1

  A challenge based on “coulant” — creating a dish with a melting, flowing center

  Galbani presents a recipe that is fresh, creamy, crispy, and built around the naturally oozing heart of Galbani Burrata: fried Burrata served with a homemade tomato and pesto salad.

• 2

  Begin with frying the individual Burrata, as they will need to cool slightly before serving

• 3

  Drain the Galbani Burrata and pat them dry using a clean cloth

• 4

  Place a few spoonfuls of flour into a bowl

• 5

  In a second bowl, mix panko breadcrumbs with oregano, salt, and pepper

• 6

  In a third bowl, beat the eggs

• 7

  Coat each Burrata in the following order: flour → eggs → breadcrumbs

• 8

  Line a plate with two layers of paper towel

• 9

  Heat frying oil in a small or medium saucepan

• 10

  When the oil is hot, fry the breaded Burrata one or two at a time, turning them regularly

• 11

  Remove them once they are golden and crisp

• 12

  Place them on the paper‑towel‑lined plate to drain excess oil

• Lighter Alternative: Airfryer

  Preheat the airfryer to 200°C. Spray the breaded Burrata lightly with neutral oil.

  Cook for 10 minutes, turning halfway through. Remove when perfectly golden.

  For an extra crunchy crust, dip them again in beaten eggs and breadcrumbs before cooking.

  You can also bake them in the oven for an even lighter version, though the result will be less crispy than with the airfryer.

• 13

  Tomato Salad Preparation: toast half the pine nuts in a dry skillet over medium high heat, stirring until golden

• 14

  Remove from the heat. Wash, dry, and slice the tomatoes into thin rounds. Use a mix of varieties — round tomatoes, beefsteak, yellow tomatoes, or green zebra tomatoes—for a colorful, flavorful plate

• 15

  Arrange the tomato slices on a large serving platter or directly on individual plates

• 16

  Season with a drizzle of olive oil, salt, and pepper

• 17

  Let the tomatoes sit at room temperature so their aromas fully develop

• 18

  Homemade Pesto: wash and dry the basil. Peel the garlic cloves

• 19

  Final assembly: drizzle the tomato salad with pesto and sprinkle with the toasted pine nuts

• 20

  Place the fried Burrata in the center of each plate or distribute them over a large shared platter. Add a touch of balsamic vinegar and garnish with fresh basil leaves

• 21

  Serve as a starter or main course, accompanied by fresh bread, Italian charcuterie, or grilled vegetable antipasti

• 22

  Si vous avez servi les tomates à l’assiette, dressez-les au fur et à mesure, sinon, déposez tous les ingrédients dans l’ordre sur le plat de service.