This cheesy appetizer will quickly become a fan favorite.
For the pesto:
1/2 cup pine nuts
1/2 cup Parmesan, roughly grated
2 cloves garlic
2/3 cup olive oil
2 cups basil
3/4 cup plain flour
2 eggs, beaten
3/4 cup breadcrumbs
Make the pesto: Put the pine nuts into a small frying pan and toast them lightly, stirring often, until golden brown. Transfer to a food processor, along with the Parmesan, garlic, olive oil and basil. Process to a very smooth pesto then fill a syringe ready to inject the burratas.
Prepare the burrata: Fill a large saucepan halfway with vegetable oil, and heat it to 375 degrees.
Put the flour, beaten eggs and breadcrumbs into three shallow bowls. Drain the burratas and pat them dry. Use the pesto-filled syringe to inject each burrata with pesto. Be careful not to overfill and split the delicate casing.
Roll each filled cheese ball in the flour, then spoon beaten egg over it until it’s completely covered. Finally, roll it in the breadcrumbs. Put onto a plate and chill for 15 minutes.
Heat the tomato sauce and get any other serving accompaniments ready, before you start to deep-fry.
After 15 minutes of resting, use a slotted spoon to submerge the cheese in the hot oil. Fry for 1 minute, keeping a very close eye on them — the outer layer of cheese will melt quickly and split the breaded coating if they cook for too long. Once golden brown, drain on paper towels. Serve on a bed of tomato sauce and garnish with basil and Parmesan