Fried Panko Crusted Piancone® Burrata
Fried Panko Crusted Piancone® Burrata
Directions
- 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.
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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.
Ingredients
- 1/4 cup Piancone® Oil, Olive, Extra Virgin
- 1/2 lb. Peak Fresh Produce® Onion(s), Red, sliced thin
- 2 lbs. Peak Fresh Produce® Tomato(es), Grape, cut in half lengthwise
- 2 cups Peak Fresh Produce® Kale, rough chopped
- 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
