جبنة البوراتا المقرمشة

We dry the burrata ball with a paper towel.

We pour the flour, eggs, and panko into their respective dishes.

We dip the burrata ball in flour, then we dip the ball in the beaten egg, and finally in the panko.

We dip the ball again in the beaten eggs, then in the panko to get a double layer.

We place the ball on a small plate lined with parchment paper and put it in the freezer for 10-15 minutes.

In a pan, we add olive oil and then start sautéing the onion and garlic.

We add the colored peppers, then the tomatoes and tomato paste. We add the chives and season with salt and pepper.

We add the mushrooms and cover the pan for 5 minutes to let the ingredients blend together.

We fill a pot with oil and let it heat, then we carefully fry the burrata in the oil for 3 to 4 minutes or until it turns golden brown.

We take it out of the oil and place it on a plate lined with a paper towel.

We pour the sauce into the serving dish and place the fried burrata cheese in the center of the sauce.

We decorate it with basil and aged garlic.