Recipe Deep fried burrata with nduja bechamel
Ingredients
- 500g Macphie Béchamel with Butter Sauce
- 1 burrata
- 200g panko
- 200g plain flour
- 200g whole egg
- 50g sherry vinegar
- 200g nduja
- Basil
- Parmesan
- Chilli oil
Method
Place the burrata onto tray lined with kitchen roll to dry out and place into a fridge for at least 1 hour.
Meanwhile, in a suitable saucepan, fry the nduja over a medium heat to release all its oils. Once the oils start to release add the sherry vinegar and Macphie Béchamel with Butter Sauce, stir continuously ensuring it doesn’t catch, simmer for 5 mins.
After 5 mins pour into a food blender and blend till smooth, Keep warm.
In separate suitable bowls place the flour, egg and breadcrumbs.
Place the drained burrata into the flour first, then the egg, thirdly into the breadcrumbs, complete this process twice.
Deep Fry at 160°C , until golden and crispy for approx. 5-6 mins.
Once cooked, serve with the Nduja infused Macphie Béchamel with Butter Sauce and finish with chilli oil and grated parmesan
