this is a sponsored post on behalf of Pomi. all opinions are my own. product links are for promotional purposes only. i do not receive compensation for any products purchased though the links.
growing up, one of my favorite things to eat was mozzarella sticks dipped in marinara sauce. there’s just something about the crispy exterior of the mozzarella, with the creamy, melty interior of the cheese that makes me so happy. to this day, that crunchy/creamy texture gets me every time. as an adult, i now enjoy slightly more elevated versions of my favorite childhood treats. with this thought in mind, i created this grown up version: fried burrata over arrabbiata sauce, using my always favorite go to – Pomi tomatoes.
i’ve been a big fan of Pomi for years, so when i was given the opportunity to create this fried burrata over arrabbiata sauce recipe for them, it was such a treat. i love knowing that whatever Pomi product i use, like their rustia tomatoes and double concentrated tomato paste , its going to taste great. pretty essential in a dish where tomatoes play a starring role! now for the fried burrata. in keeping with the current food trends, I’ve included both regular and air frying techniques. personally, i prefer air frying for overall health reasons, but the color isn’t as deep as with regular frying. go with the method you prefer. both are delicious! i hope you love this grown up version of a childhood classic as much i do! enjoy!
a few tips….
- a cast-iron pan is shown in the recipe photos, but this is a purely aesthetic choice. when recreating this at home, a stainless steel sauce pan is better for regulating the temperature of the ingredients
- arrabbiata roughly translates into “angry” in Italian, meaning this sauce packs plenty of heat. feel free to use less chili flakes than the 3 teaspoons called for in the recipe. i love spicy food and found this to be the right amount to live up to the name of the sauce without being overpowering
- burrata was used in this recipe, but you could easily use fresh mozzarella balls instead. the only difference would be the cooking times. for smaller balls, the cooking time would be faster. the preparation method would be the same
- panko bread crumbs were used for this recipe, but you could use any kind you like- store bought or homemade. you could even add in some dried herbs for a change of flavor
- chill time– this is a pretty essential step. The chilling allows the cheese to stay together while frying
- salt and pepper are optional in this recipe. while making this dish, i omitted the seasoning purely by mistake and found i really enjoyed the fresh taste from high quality ingredients. if you’d like to use salt, add some salt while sautéing the onions and once again while the sauce is cooking, or to taste
fried burrata over arrabbiata sauce
- large skillet or saucepan
- medium size pot with high sides for frying
- air fyer
- 3 tbsp olive oil
- 2-3 tsp chili flakes
- 2 tbsp Pomi concentrated tomato paste
- 1 small onion, diced
- 4 garlic cloves, gently smashed
- 24 oz. jar Pomi Rustica Tomatoes
- 1/2 c basil leaves, roughly torn, plus more for
- 8 oz. fresh burrata
- 1/2 c all-purpose flour
- 1 large egg, lightly beaten
- 1 c bread crumbs of choice
- Oil for frying (see notes for air fryer method)
- Heat olive oil in a sauce pan over medium heat. Add chili flakes and sauté for 1 minute. Add concentrated tomato paste and onions. Sautee until onions are translucent, about 5-6 minutes. Add garlic, sauté until very fragrant. Add tomatoes, breaking up any large pieces with a spoon. Reduce heat to medium-low. Simmer sauce for 25-35 minutes or until desired consistency. Stir in ¼ c basil. Top with fried burrata and more fresh basil. Season with salt and pepper to taste. Serve with fresh sliced bread.
- While sauce is cooking, prepare the fried burrata. Fill tall sauce pan with oil, at least 4 inches. Heat oil to 350 F. To prepare the burrata, dredge burrata in flour, egg, bread crumbs, egg and bread crumbs a second time. Freeze prepared burrata in freezer for 15 minutes or fridge for 30 minutes. Gently drop chilled burrata into hot oil. Fry for 3-4 minutes or until golden brown. Transfer burrata from the oil to paper towels. Top arrabbiata sauce with burrata and more basil.
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