Fried Burrata Over Romesco Sauce – Yum Yarns

fried burrata over romesco sauce

Before we dive into the revelatory dish that is fried burrata over romesco sauce, let’s chat about what pairs beautifully with it. First, think about a crisp, fresh salad—something bright to cut through that creamy burrata. A simple arugula salad tossed with lemon dressing can do wonders. If you want to kick it up a notch, add some roasted beets or candied nuts for contrast.

Wine can also elevate your tasting experience. A chilled Pinot Grigio, with its vibrant acidity, perfectly complements the rich notes of the burrata. Alternatively, if you prefer red, a light Tempranillo can harmonize beautifully with the romesco’s smokiness.

Then there are the sides. Grilled veggies or crusty bread for dipping can really enhance the experience. Picture this: ripping off a piece of baguette, slathering it in romesco, and then stealing a bite of fried burrata. Pure bliss!

fried burrata over romesco sauce

The Allure of Fried Burrata

It was a cozy Friday night when I first encountered fried burrata over romesco sauce. I remember walking into a trendy Italian bistro, the aroma of fresh ingredients wafting through the air. I stumbled upon this divine dish, and it forever altered my culinary journey. 

The creamy burrata with its golden crust embraced thoroughly by the robust romesco sauce was more than just a meal; it was an experience. Fast forward several dinner parties and countless attempts in my kitchen, I can confidently share the magic behind this dish with you!

What is Fried Burrata Over Romesco Sauce?

For those unacquainted with burrata, it’s a type of Italian cheese made from mozzarella and cream. When fried, the outer layer transforms into a crunchy, golden perfection, while the creamy interior flows gracefully onto your plate. 

Romesco sauce, on the other hand, is a bright Mediterranean sauce made primarily with roasted red peppers, nuts, and tomatoes. Together, they form a harmonious melody of flavors and textures, one that demands attention at the dinner table.

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Why This Recipe Works

The beauty of fried burrata over romesco sauce lies in its balance. The creaminess of the burrata is contrasted by the rich, smoky flavor of the romesco. Each bite delivers a wave of flavor that invites your taste buds to a fiesta. The ingredients marry beautifully, with the earthy richness of the sauce enhancing the burrata’s delicate taste. Plus, frying gives a unique texture twist that takes this dish to another level.

What You’ll Need to Make This Dish

Here’s the shopping list for your culinary adventure. Gather:

  • 2 (4 oz) stuffed burrata balls – Make sure they’re fresh.
  • 1 tablespoon tomato paste – For added depth.
  • 1 small bunch of fresh basil leaves – Aromatic and essential.
  • 1 teaspoon black pepper – A touch of spice.
  • 1 jar of fire-roasted red bell peppers (12 oz) – Easily available and very flavorful.
  • 1 cup of fresh cherry tomatoes – Sweet bursts of flavor.
  • 1 egg – For your egg wash.
  • ½ teaspoon crushed red chili flakes – Optional for that little kick.
  • 1 cup panko breadcrumbs – For crunch.
  • 1 tablespoon balsamic vinegar – Balances everything out.
  • 2 tablespoons extra virgin olive oil – Essential for richness.
  • 1 bulb of garlic – Aromatic.
  • 3 small baby red onions (or 1 medium onion) – Sweetness is key.
  • 1 teaspoon coarse kosher salt – Enhances flavors.
  • 1 small bunch of flat-leaf Italian parsley – For garnish.
  • ¼ cup toasted pine nuts – Adds nuttiness.
  • Red pepper sauce (optional) – For drizzle or dipping.
  • Oil for frying – You’ll need quite a bit for that deep-fried goodness.
how to make fried burrata over romesco sauce

How to Make Fried Burrata Over Romesco Sauce

Now that we have our ingredients lined up and our taste buds tingling, let’s get cooking! Here’s a general overview: you’ll be creating the romesco sauce first, then getting the burrata breaded and fried to perfection.

Step 1: Prepare the Romesco Sauce

  1. Roast the garlic. Take your bulb of garlic, and slice it in half crosswise. Drizzle a touch of olive oil on the cut sides. Wrap it in foil and roast it in an oven at 400°F (200°C) for about 30 minutes.
  2. Blend the sauce. In a food processor, add the fire-roasted red bell peppers, the roasted garlic, tomato paste, balsamic vinegar, plus the spices and salt. Blend until it forms a smooth paste.
  3. Add cherry tomatoes. To give it a burst of freshness, chop up the cherry tomatoes and fold them into the blended sauce.
  4. Taste and adjust. Make sure to taste your romesco sauce. If it’s too thick, feel free to add a bit of water until you reach your desired consistency.

Step 2: Prepare the Burrata

  1. Pat dry the burrata. Use a paper towel to make sure your burrata is as dry as possible. This helps it fry better.
  2. Set up a breading station. In one bowl, beat your egg; in another bowl, place your panko breadcrumbs. Season the breadcrumbs with a sprinkle of salt and black pepper.

Step 3: The Frying

  1. Coat the burrata. Dip each burrata ball into the egg, letting the excess drip off, and then roll it in the seasoned panko. Make sure the entire surface is coated.
  2. Heat the oil. In a deep pan, pour in enough oil for shallow frying and heat over medium-high until bubbles form but the oil isn’t smoking.
  3. Fry the burrata. Very carefully, slip in the coated burrata balls. Fry for about 3-4 minutes on each side, or until golden brown. Remove and let them rest on a paper towel to absorb excess oil.

Step 4: Assemble Your Dish

  1. Plate it up. Spoon a generous amount of your romesco sauce onto a plate, then gently place your fried burrata on top.
  2. Garnish. Sprinkle with freshly chopped parsley and toasted pine nuts.
  3. Serve immediately. The moment is fleeting, and you want to enjoy that gooey burrata while it lasts!

Tips for Success

  • Use fresh ingredients. Quality matters. Fresh burrata and ripe tomatoes will elevate your dish.
  • Don’t overcrowd the pan. Fry in batches to keep the oil temperature consistent.
  • Temperature check. Keep the oil between 350°F-375°F. This ensures a crispy exterior and melty interior.
  • Garnish wisely. Use fresh garnishes like herbs or nuts to create visual appeal and flavor balance.
  • Experiment with spices. If you like a bit more heat, increase the chili flakes or add a dash of cayenne.

How to Store Leftovers

Should you find yourself with extras (though I doubt it!), you can store fried burrata and romesco sauce separately. Keep the burrata in an airtight container in the fridge for up to one day. The romesco sauce can be stored for up to a week. Simply reheat the sauce gently in a saucepan on low heat.

Nutrition Information

Curious about the nutrition? This dish is rich in healthy fats, thanks to olive oil and burrata, and loaded with vitamins from fresh vegetables. Ingredients like tomatoes and red peppers are high in antioxidants. Here’s a common breakdown per serving:

  • Calories: 350
  • Protein: 12g
  • Fat: 28g
  • Carbohydrates: 15g
  • Fiber: 3g
  • Sugar: 4g

(Note: Values may vary based on preparation).

fried burrata over romesco sauce copycat recipe

How Would I Recommend Serving Fried Burrata Over Romesco Sauce?

1. As an Appetizer: This dish shines as a starter. Serve it at gatherings. Guests will rave about the beautiful presentation and tempting aroma.

2. With Grilled Vegetables: Pair with seasonal grilled veggies for extra color and texture. Think zucchini, bell peppers, and asparagus.

3. On a Charcuterie Board: Incorporate it on a cheese board with crusty bread, olives, and cured meats for a dramatic centerpiece.

4. As a Main Dish: Serve it alongside a light pasta or risotto to make it a well-rounded meal. The burrata’s creaminess complements many dishes.

What Alternatives Can You Use for the Ingredients if Not Available?

If you find yourself missing an ingredient, don’t fret! Here are some alternatives:

  • Burrata Substitutes: Fresh mozzarella works well if burrata isn’t available. It won’t have the same creaminess, but it’s still delicious.
  • Red Bell Pepper Swap: Regular roasted peppers can be used if you can’t find fire-roasted. Just roast them in your oven for the same effect.
  • Tomato Paste Alternative: Crushed fresh tomatoes can replace tomato paste. Cook them down until thickened for a different but tasty flavor.
  • Panko Replacement: Regular breadcrumbs can work but try to toast them first for crunch. You won’t get the exact texture, but they’ll do the job.
fried burrata over romesco sauce copycat recipe

Fried Burrata Over Romesco Sauce

Before we dive into the revelatory dish that is fried burrata over romesco sauce, let’s chat about what pairs beautifully with it.
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Course Appetizer
Cuisine Italian-Spanish
Servings 6
Calories 350 kcal

Equipment

  • Oven

Ingredients
  

  • 2 4 oz stuffed burrata balls – Make sure they’re fresh.
  • 1 tablespoon tomato paste – For added depth.
  • 1 small bunch of fresh basil leaves – Aromatic and essential.
  • 1 teaspoon black pepper – A touch of spice.
  • 1 jar of fire-roasted red bell peppers 12 oz – Easily available and very flavorful.
  • 1 cup of fresh cherry tomatoes – Sweet bursts of flavor.
  • 1 egg – For your egg wash.
  • ½ teaspoon crushed red chili flakes – Optional for that little kick.
  • 1 cup panko breadcrumbs – For crunch.
  • 1 tablespoon balsamic vinegar – Balances everything out.
  • 2 tablespoons extra virgin olive oil – Essential for richness.
  • 1 bulb of garlic – Aromatic.
  • 3 small baby red onions or 1 medium onion – Sweetness is key.
  • 1 teaspoon coarse kosher salt – Enhances flavors.
  • 1 small bunch of flat-leaf Italian parsley – For garnish.
  • ¼ cup toasted pine nuts – Adds nuttiness.
  • Red pepper sauce optional – For drizzle or dipping.
  • Oil for frying – You’ll need quite a bit for that deep-fried goodness.

Instructions
 

Step 1: Prepare the Romesco Sauce

  • Roast the garlic. Take your bulb of garlic, and slice it in half crosswise. Drizzle a touch of olive oil on the cut sides. Wrap it in foil and roast it in an oven at 400°F (200°C) for about 30 minutes.
  • Blend the sauce. In a food processor, add the fire-roasted red bell peppers, the roasted garlic, tomato paste, balsamic vinegar, plus the spices and salt. Blend until it forms a smooth paste.
  • Add cherry tomatoes. To give it a burst of freshness, chop up the cherry tomatoes and fold them into the blended sauce.
  • Taste and adjust. Make sure to taste your romesco sauce. If it’s too thick, feel free to add a bit of water until you reach your desired consistency.

Step 2: Prepare the Burrata

  • Pat dry the burrata. Use a paper towel to make sure your burrata is as dry as possible. This helps it fry better.
  • Set up a breading station. In one bowl, beat your egg; in another bowl, place your panko breadcrumbs. Season the breadcrumbs with a sprinkle of salt and black pepper.

Step 3: The Frying

  • Coat the burrata. Dip each burrata ball into the egg, letting the excess drip off, and then roll it in the seasoned panko. Make sure the entire surface is coated.
  • Heat the oil. In a deep pan, pour in enough oil for shallow frying and heat over medium-high until bubbles form but the oil isn’t smoking.
  • Fry the burrata. Very carefully, slip in the coated burrata balls. Fry for about 3-4 minutes on each side, or until golden brown. Remove and let them rest on a paper towel to absorb excess oil.

Step 4: Assemble Your Dish

  • Plate it up. Spoon a generous amount of your romesco sauce onto a plate, then gently place your fried burrata on top.
  • Garnish. Sprinkle with freshly chopped parsley and toasted pine nuts.
  • Serve immediately. The moment is fleeting, and you want to enjoy that gooey burrata while it lasts!

Notes

  • Use fresh ingredients. Quality matters. Fresh burrata and ripe tomatoes will elevate your dish.
  • Don’t overcrowd the pan. Fry in batches to keep the oil temperature consistent.
  • Temperature check. Keep the oil between 350°F-375°F. This ensures a crispy exterior and melty interior.
  • Garnish wisely. Use fresh garnishes like herbs or nuts to create visual appeal and flavor balance.
  • Experiment with spices. If you like a bit more heat, increase the chili flakes or add a dash of cayenne.

Nutrition

Calories: 350kcalCarbohydrates: 15gProtein: 12gFat: 28gFiber: 3gSugar: 4g
Keyword Fried Burrata Over Romesco Sauce
Tried this recipe?Let us know how it was!

Frequently Asked Questions

1. Can I make romesco sauce in advance?

 Absolutely! Romesco sauce can be made a week ahead. Store it in an airtight container in the fridge.

2. Is this dish vegetarian?

 Yes! It’s completely vegetarian-friendly with no meat ingredients.

3. Can I freeze the romesco sauce?

Yes, it freezes well! Store in freezer-safe containers. Just thaw it in the fridge before use.

4. Can I bake the burrata instead of frying it?

 You can! For a healthier take, bake the burrata at 375°F for about 10-12 minutes until warmed through and soft.

5. What else can I put in the romesco?

 Feel free to experiment! Some like to add a bit of smoked paprika or even almonds for a nice twist.

6. Is this dish kid-friendly?

Indeed! The creamy burrata and flavorful romesco can appeal to kids. Just adjust the spice level to suit taste preferences.

Conclusion

Fried burrata over romesco sauce is not just food; it’s an experience that you can recreate to impress anyone who sits around your table. With its striking presentation and delightful combination of flavors, this dish will undoubtably steal the spotlight—just like it did for me on that unforgettable evening. 

Give this recipe a try, and watch as it becomes a beloved staple in your culinary repertoire. The joy of creating something fantastic from scratch is irreplaceable. So roll up those sleeves and embark on this delicious journey!

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