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Start by seasoning the flour with salt. Then, pour the seasoned flour, eggs, and panko breadcrumbs each into separate bowls.
Pat the burrata balls dry with a paper towel. Dredge in the following order: flour, eggs, and lastly, panko. Double-dredge by dunking the burrata ball back into the beaten egg, and then the panko to finish. Place the dredged burrata ball on a plate or parchment-lined sheet pan and chill in the freezer for 20 minutes. Do not over-freeze.
While that is chilling, mix the pesto and melted butter, then brush the crust with the mixture. Grill on a medium hot grill until you see good char marks, about 1 minute. Cut into quarters, reserve for plating.
Fry the burrata in a 350-degree fryer for about 3 minutes, or until golden brown.
On a large oval plate, fan the grilled crust in a shingle fashion, spoon the tomato jam at the base of the points, top with the burrata ball (option to cut it in half), sprinkle the pepperoni crumbs, drizzle 1 tsp. of the pepperoni oil over the burrata ball, drizzle with balsamic glaze, then top with the shaved Caesar mix to serve.
Ingredients
1 ea. Piancone® Burrata Cheese, pat dry with paper towels
1/4 cup Roma® All-Purpose Flour
1 ea. Nature's Best Dairy® Egg(s), beaten
1/2 tsp West Creek® sea salt kosher
1/4 cup Asian Pride® Panko Crumbs
1 ea. Ultimo® Woodfired Crust
1 tsp Piancone® Pesto Sauce
1 tsp Nature's Best Dairy® Butter, melted
1/4 cup Tomato and Kale Jam, (see recipe below)
2 tbsp Roma® Cup 'N' Char pepperoni Crumbs, (see recipe below)
2 tbsp Piancone® Shaved Caesar Cheese Blend
Roma® Black Pepper, Cracked, to taste
Piancone® Balsamic Glaze, optional
Tomato and Kale Jam
Directions
Heat oil in a medium sauce pot over medium heat for about 2 minutes. Once oil is shimmering, add the onion and tomatoes.
Cook down for 3 minutes, until onions are soft, and the tomatoes are breaking down. Add the kale and garlic, cook for 5 minutes over medium-low, stirring frequently.
Add the sugar, balsamic vinegar, and water. Stir well to incorporate and bring to a simmer. Reduce by 2/3.
Stir in the herbs and cook for another 3 minutes. The mixture should be jammy and thickened. Season with salt and pepper to taste.
Cool completely and store in refrigerator for up to 7 days.
2 oz. Peak Fresh Produce® Whole Peeled Garlic, chopped fine
1/2 cup West Creek® sugar
1/2 cup Piancone® Vinegar, Balsamic
1/2 cup water
2 tbsp Peak Fresh Produce® Basil, cut into 1/4 in. ribbons
2 tbsp Peak Fresh Produce® Tarragon, chopped
West Creek® sea salt kosher, to taste
Roma® Black Pepper, Ground, to taste
Roma® Cup 'N' Char Pepperoni Crumbs
Directions
Heat a large sauté pan over medium heat for 3 minutes.
Add pepperoni and cook for 10-15 minutes, until pepperoni is crispy.
Scoop pepperoni out with a slotted spoon onto a paper towel lined sheet tray to dry.
Strain out the oil through a fine mesh strainer over a bowl. You want no visible chunks or crumbs in oil. Reserve oil in a small container to drizzle on final product.
Once pepperoni is cooled, pulse down in a robot coupe until you get a small grain. Store in a 1/6 pan at room temp for service.
Ingredients
1 lb. Roma® Cup 'N' Char pepperoni
Chef Katie Bulger - Division Chef, Performance Foodservice - Milwaukee
