Fried Burrata & Arugula Salad

Crispy fried Deliziosa Burrata atop arugula salad with cherry tomatoes, EVOO, and balsamic drizzle— an American spin on a classic Italian appetizer.

Ingredients

8oz Deliziosa Burrata
1 and 1/2 Tablespoons Olitalia Extra Virgin Olive Oil
3 Cups Olitalian Freinn High Oleic Sunflower Oil
1 Cup Caputo “00” Chef’s Flour
1 and 3/4 Cup Water
2 Cups Panko Breadcrumbs

8 Cherry Tomatoes, halved
2 Cups Baby Arugula
1 Radish
Balsamic Vinegar of Modena IGP (Optional Drizzle)
Salt, to taste
Pepper, to taste

Instructions:

Defrost your Deliziosa Burrata overnight for 24 hours in the refrigerator. On the day of use, Chef Mimmo suggests leaving it out at room temperature for 1–2 hours. Remove it from the container, pour out the liquid, and pat it dry.

2. Preheat Olitalia Frienn in a 2-quart saucepot to 350°F.

3. Slice your cherry tomatoes in half and place them in a mixing bowl, then add arugula, 1½ tablespoons of Olitalia Extra Virgin Olive Oil, salt, and pepper. Mix and set aside.

4. Add Caputo “00” Chef’s Flour to a mixing bowl, then add in your water and whisk until smooth. Add salt and pepper to taste and set aside.

5. Add the panko breadcrumbs to a mixing bowl.

6. Place the burrata in the flour slurry until it is well coated. Shake off any excess liquid, then gently place it into the panko breadcrumbs and coat evenly. Repeat at least once, until the burrata is evenly coated in panko.

7. Once the Frienn is 350°F, gently place in Deliziosa Burrata. Using a spoon, baste the burrata for even color and frying. After 2–3 minutes, flip the burrata over and fry for another 2–3 minutes, or until it is golden brown. Using a slotted spoon, remove burrata from the fryer and set it on a plate lined with paper towels.

8. Layer your marinated arugula salad across an 8-inch flat-bottom plate and top with Fried Deliziosa Burrata. Garnish with radish slices and—for even more zing—a drizzle of Balsamic Vinegar of Modena IGP on top.

9. Serve and enjoy!