- 1/2 cup pine nuts
- 1/2 cup Parmesan, roughly grated
- 2 cloves garlic
- 2/3 cup olive oil
- 2 cups basil
- 2 burratas
- 3/4 cup plain flour
- 2 eggs, beaten
- 3/4 cup breadcrumbs
- Tomato sauce
- Basil leaves
- Parmesan shavings
- 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.
- 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.