Fried Burrata with Tomato Sauce

Method

1. Prepare the breading: beat the egg with a splash of milk to thin it out.
2. Dredge each burrata in flour, then dip into the egg mixture, then coat with panko (or breadcrumbs), pressing gently. For an extra crispy coating, repeat the egg and panko steps (double breading). Handle the burrata carefully as it is very soft inside.
3. Heat peanut oil in a deep pan over high heat until very hot (about 180°C).
4. Prepare the tomato sauce: in a saucepan, heat a drizzle of olive oil and add a clove of garlic (cut in half) and the stems from fresh basil. Add the tomato passata, season with salt and pepper, and cook over low heat for a few minutes, stirring occasionally. Keep the sauce fresh and not overcooked.
5. Fry the breaded burrata in the hot oil in batches, turning gently, until golden brown and crispy on all sides. Remove with a slotted spoon and drain on paper towels.
6. To serve: spoon the tomato sauce onto a plate, place a fresh basil leaf, then the fried burrata on top. Garnish with more fresh basil. Serve immediately.