• Fried Burrata in Romesco Sauce

    Question: what do you make for dinner when you’re home alone and there’s no one to judge you for not eating a well-rounded meal?

    Answer: THIS.

    What is this, you ask? Oh, just your average giant ball of mozzarella filled with softer mozzarella, double-coated in panko bread crumbs and fried to crispy, golden perfection. But that’s not all, certainly not. This masterpiece sits atop an equally delicious bed of romesco sauce which, for those who don’t know, is sort of like a red pesto where instead of basil you use roasted red peppers, and instead of pine nuts you use almonds. Its slightly sweet, slightly smoky flavor is a perfect pairing for a rich ball of literal fried cheese.

    And as if this couldn’t get any better, to eat it, it’s highly encouraged that you toast a bunch of slices of Italian bread and dip away. After coming across the recipe here on Spoon Fork Bacon I added it to my “to try” list immediately and jumped in the first chance I got. In retrospect, this is probably a better appetizer or like, ~group~ snack than a dinner for one person, but I’m an adult and no one can tell me what to do, so hell YEAH I ate one for dinner. I optimistically fried two burratas that day, but alas I am only one person and finishing two was not in the cards for me. This was, however, one of my most successful frying experiences and I think I owe it all to the panko breadcrumbs, which are larger and flakier than regular breadcrumbs, and they just fry so nicely and evenly. They also make the best, crispiest chicken cutlets, but that’s for another day. I’m not tryna stretch this out we all know why we’re really here, so let’s get to it! (Right after 5 things to be happy about today!)

    ONE. A chilly, rainy Sunday with nothing to do but get cozy and catch up on TV.
    TWO. Kettle cooked potato chips.
    THREE. Backyard string lights.
    FOUR. A good spring deep cleaning.
    FIVE. Rhubarb season finally arriving!! (unusual recipe coming soonish!!)

    MAKES: 2 medium-sized fried burratas (or 1 large) + 2 cups sauce
    PREP TIME: 20 minutes
    COOK TIME: 10 minutes

    ROMESCO SAUCE INGREDIENTS

    24 ounces roasted red peppers, drained
    ½ cup slivered almonds
    2 Tbsp tomato paste
    2 Tbsp olive oil
    3 garlic cloves
    Juice of ½ lemon
    Handful of minced parsley
    Kosher salt and pepper

    ROMESCO SAUCE STEPS

    ONE. Blend all the above ingredients in a food processor or blender until smooth. Pour the mixture into a saucepan and cook for 5 to 7 minutes, until heated through. Set aside.

    FRIED BURRATA INGREDIENTS

    2 medium-sized burrata balls
    ½ cup all-purpose flour
    1 egg, beaten
    1 cup panko breadcrumbs
    Oil for frying
    Parmesan and parsley, for serving
    Italian Bread, for serving

    FRIED BURRATA STEPS

    ONE. Arrange the flour, beaten egg, and panko in 3 steps.  Dredge both balls of burrata in the flour, egg, and panko respectively, then repeat in the egg and panko once more to ensure it’s fully coated. Place on a parchment lined baking sheet and freeze for 15 minutes to set.

    TWO. In a large dutch oven, heat about 4 inches of vegetable or canola oil to 350ºF. Fry each burrata for 3 to 4 minutes, until golden brown. Drain on a paper towel, then sprinkle with salt.

    THREE. To serve, spoon a generous amount of romesco sauce into a bowl, then top with a fried burrata. Sprinkle with parmesan and parsley, and serve with slices of toasted bread.

    YUM!! xoxoxoxoD

  • Tomato Salad with Burrata

    Surprise!! A bonus recipe this week! I know what you’re thinking, two posts in one week? What’s the occasion? Well, the occasion is I got burrata at the grocery store, and I just HAD to do something about it. And that something was marinate cherry tomatoes in garlic olive oil, toss them with some salt, pepper, and basil, and break those two burrata balls right over the top and I have to say, it was HEAVENLY. That still counts as salad right?? It does in my book at least. By the way, if you don’t know what burrata is, first of all, WELCOME, and second of all, it’s a type of cheese that has an outside casing of mozzarella, with a soft, creamy inside that is perfect for breaking open and letting the filling ooze out all fancy like. Is that weird? Who knows, but you’ll be on board as soon as you try it I promise.

    Since this is my second post of the week, I’m going to keep it short and sweet because we all know you’re here for the recipe, no shame in that! This is ridiculously easy to make, and just as easy to customize depending on what else you have on hand, but since summer is ending and good cherry tomatoes will soon be scarce, I’m trying to use them as much as I can. However, some other good additions would be sliced peaches, strawberries, a drizzle of pesto or honey, or even some chili oil if you like things extra spicy!

    Before we get started, we can’t forget the five things to be happy about today, so let’s do that first!

    ONE. It’s FRIDAY!! You have a whole two days of freedom ahead of you, do yourself a favor and sleep late and have some waffles for breakfast, would you?
    TWO. Bottomless diner coffee that always seems to taste better than when you make it at home.
    THREE. String lights lining a porch railing, lighting up a warm night so you can sit and talk outside for hours.
    FOUR. Coming home to a package you’ve been waiting for sitting on the doorstep.
    FIVE. Writing letters and sending them just because, not for any reason other than to make someone’s day brighter.

    Okay! Let’s get cooking! (Or really just cutting and prepping, as almost no cooking is involved, YAY for heatless recipes!!)

    Ooooooooooomg am I right?


    Prep Time:
     15 minutes
    Inactive Time: 30 minutes
    Serves: 4-6 people

     

    Ingredients

    36 oz. cherry tomatoes (roughly 2 packages), halved
    1 tsp kosher salt
    ½ tsp pepper
    2 garlic cloves, sliced
    ¼ cup olive oil
    5 basil leaves, chiffonnade
    2 burrata balls, halved or quartered

    Steps

    ONE. In a small saucepan, add the olive oil and sliced garlic and heat on very low until the garlic is fragrant and infuses into the oil but doesn’t brown. Set aside to cool while you halve the tomatoes and discard the garlic. (If you already have a garlic-infused oil or you would prefer a plain olive oil, you can skip this step!)

    TWO. Toss the cherry tomatoes, salt, pepper, basil, and olive oil in a large bowl. Allow to marinate for at least 30 minutes before serving.

    THREE. To serve, pour the tomatoes and the juices they released onto a large, flat serving dish. Break open or cut the burrata balls in half or in quarters (depending on how much you want to share!), and place on top so that some of the filling begins to spill into the tomatoes. Serve a piece of burrata with a healthy scoop of tomatoes to each.

    YUM!! xoxoxoxoxD