Deep-fried burrata
Ingredients
- 500 g Honey tomatoes
- Burrata
- Pepper and salt
- Olive oil
- Natural Sauce Basil - Food Revolution by Didess
- Flour
- Eggs
- Corn Panko Green Herbs
- Vene cress
Preparation
- Clean honey tomatoes, place on a baking tray, drizzle with olive oil, pepper and salt. Colour in the oven, 180°C +-10-15min.
- When ready, remove the stems and coarsely cut the tomatoes along with the remaining liquid. Let cool to 5°C in the refrigerator.
- Drain the buratta, let it "dry" on a kitchen paper for a while.
- Pass through the flour, tap off the remaining flour, pass through the beaten egg and then through the Corn Panko Green Herbs. Store in the refrigerator.
- Finishing, bake the buratta at 170°C +- 1 minute.
- The tomato compote on the bottom, the buratta on top, the Natural Sauce Basil and finish with cress.
Deep-fried burrata
Ingredients
- 500 g Honey tomatoes
- Burrata
- Pepper and salt
- Olive oil
- Natural Sauce Basil - Food Revolution by Didess
- Flour
- Eggs
- Corn Panko Green Herbs
- Vene cress
Preparation
- Clean honey tomatoes, place on a baking tray, drizzle with olive oil, pepper and salt. Colour in the oven, 180°C +-10-15min.
- When ready, remove the stems and coarsely cut the tomatoes along with the remaining liquid. Let cool to 5°C in the refrigerator.
- Drain the buratta, let it "dry" on a kitchen paper for a while.
- Pass through the flour, tap off the remaining flour, pass through the beaten egg and then through the Corn Panko Green Herbs. Store in the refrigerator.
- Finishing, bake the buratta at 170°C +- 1 minute.
- The tomato compote on the bottom, the buratta on top, the Natural Sauce Basil and finish with cress.
