Fried Burrata

1. Thoroughly pat your burrata dry. Place on a plate and allow it to chill in the freezer for 15 minutes.
2. Create your breading station. Add the flour, salt, pepper, and granulated garlic to a bowl and mix to combine. Whisk together the egg and water in a second bowl. Add both types of breadcrumbs to a third bowl and mix.
3. Remove your burrata from the freezer. Roll it gently in the flour and shake off the excess.
4. Dip the burrata into the egg wash followed by the breadcrumbs. Dip the burrata back into the egg wash and then back into the breadcrumbs for a second time.
5. Place the breaded burrata back on the plate and allow it to freeze for another 15 minutes.
6. Heat 2″ of neutral oil in a cast iron skillet or frying pan to 375 degrees.
7. Carefully lower the breaded burrata into the hot oil. It won’t be fully submerged.
8. Gently begin basting the top of the burrata with the hot oil. Allow it to fry for 1 minute.
9. Carefully turn the burrata over and allow the second side to fry for 1 minute or until golden brown.
10. Remove from the oil and let drain on a paper towel lined plate. Sprinkle flaky sea salt over the top if desired.
11. Place the fried burrata onto your burst tomato sauce. Garnish with freshly grated parmesan and serve with crostini or crusty bread.

Burst Tomato Sauce

1. Heat a small skillet over medium heat. Add olive oil.
2. Add the garlic and shallots. Sauté for 2-3 minutes until fragrant, careful not to let them brown. 
3. Season with salt, oregano, and crushed red pepper flakes. 
4. Add the tomatoes. Allow them to cook until they begin to slump, about 5 minutes. 
5. Add the wine and stir to combine. Let come to a simmer. Allow the sauce to cook until the tomatoes are broken down and the sauce has thickened, about 5-8 minutes.
6. Remove from the heat and stir in the basil. If making this on the grill you can keep this warm by keeping it on indirect heat.