When we say we’re obsessed with this fried burrata with romesco sauce recipe, we’re not exaggerating one bit. It’s an absolute game-changer, a decadent and indulgent appetizer that wouldn’t be out of place on the menu of the fanciest restaurant. And guess what? You can make it right in your own kitchen!

Irresistibly melty and gooey, this fried burrata can be served up with romesco sauce, like we love to do, and we’ll tell you how. Or, you can use your favorite dipping sauce or a drizzle of balsamic glaze for an extra touch of elegance. Trust us, one bite of this fried burrata, and you’ll be hooked for life.

plated fried burrata with romesco sauce and baguette

As a branch of the highly-acclaimed Mediterranean diet, Italian food is an excellent option if you want to embrace healthy eating without missing out on flavor.

Mediterranean cuisine helps decrease your chances of developing depression, heart disease, and dementia. Some of its staple ingredients include olive oil, vegetables, nuts, whole grains, herbs, and spices.

You’ll also find a wealth of cheese included in the realm of Mediterranean dining, and burrata stands out as one of the most delicious options in this regard.

Discover one way to enjoy this unusual, luxury cheese with this overview of its origins and how to best enjoy it.

overhead baking dish with roasted peppers, tomatoes, and garlic

About Burrata

Even though it only came about in 1920, burrata is one of the most luxurious and delicious Italian culinary creations ever. That says a lot when you consider the wealth of excellent Italian cheeses available.

It’s a cow’s milk cheese made with milk from Apulian cows. It starts like most other cheeses.

Artisans add rennet and cultures to fresh, warm cows’ milk and drain the whey as the milk starts to curdle. After that, they pour boiling water over the curds and stretch them into mozzarella.

Next, they stretch the curd to create a pouch that they fill with cream and fresh curds before sealing it.

plated side view fried burrata with romesco sauce and baguette

Burrata vs. Mozzarella vs. Ricotta

Burrata looks and tastes a lot like mozzarella, and mozzarella is a vital component of this cheese. However, mozzarella consists only of stretched curds, while burrata has a center of silky, buttery cream, and curds.

As a result, mozzarella has a much firmer texture than burrata as well as less fat. They’re both packaged in liquid so they don’t dry out.

You can’t freeze these types of cheese so keep in mind that burrata is generally only good for up to five days when sealed in an airtight container with water.

Ricotta comes from leftover whey resulting from producing other types of cheese. It has a creamy, mild, delicate flavor and a spreadable texture. You’ll find ricotta sold in plastic containers with lids, usually alongside the cottage and cream cheese.

From the outside, burrata looks like a mozzarella dumpling. It’s a sachet made of cheese with a twist on top. When you slice it open, a gooey, delightful mix of cream and mozzarella cheese curds spills out.

You can scoop up the burrata with a fork or spoon and eat it just like that, but it’s also the perfect match for a slice of crisp Italian bread.

What’s more, you can also enjoy it with pizza, salad, pasta, or authentic Italian sauce. Fried burrata with Romesco Sauce is one of our favorite Italian recipes. The creamy richness of the burrata pairs perfectly with the smoky, nutty flavors of the romesco sauce, creating a harmonious blend of flavors that’s simply irresistible.

How to Make Burrata With Romesco Sauce

Burrata is an excellent appetizer if you’re planning an Italian-themed dinner or as a snack during a night in front of the TV. It’s typically served with marinara sauce, but we think this version is even better.

Making the Romesco Sauce

Romesco sauce is a robust, flavorful sauce, with a tomato base. This sauce originated in the Spanish city, Tarragona.

This seaside fishing village was once ruled by the Romans, so it’s not surprising that this delicious Spanish sauce soon made its way into Italian recipes, too.

Traditionally, Italian diners enjoy Romesco sauce with fish, meat, and chicken, but it’s the perfect match for vegetables and, of course, burrata, too.


1. Preheat your oven to 400° F.

2. Place the following ingredients into a roasting dish:

  • red bell peppers
  • cherry tomatoes
  • red onion
  • garlic
  • olive oil

3. Place the dish in the oven and roast the vegetables for 40 minutes.

4. Squeeze the roasted garlic and place it in a blender or food processor with the roasted vegetables, plus the pine nuts, parsley, basil, and salt and pepper.

5. Blend the ingredients until smooth.

Preparing the Burrata

  1. Set up a production line with the flour, beaten egg, and panko in separate, shallow bowls.
  2. Roll the burrata in the flour.
  3. Dip the burrata in the egg, and then the panko.
  4. Place the ball on a parchment-lined plate.

Frying the Burrata

  1. Fill a tall pot or saucepan with about 4 inches of oil.
  2. Heat the oil to 375° F.
  3. Fry the burrata carefully for three to four minutes or until golden brown.
  4. Remove them from the oil and place them on a plate lined with paper towels to drain.
  5. Lightly season the fried burrata with salt and pepper according to your taste.

Serving Your Dish

Your choice of serving bowl depends on the circumstances, but you’ll need a shallow bowl for the Romesco sauce. Place the fried burrata on top of the sauce in the bowls, and top it with fresh basil leaves.

Enjoy your fried burrata and Romesco sauce with crusty Italian-style bread.

Expand Your Culinary Skills

Burrata in romesco sauce is only one of the outstanding mozzarella recipes you can try at home.

Whether you’re looking for healthy and delicious meal ideas to enjoy with your family or hoping to expand your kitchen skills, our blog has got you covered. From mouthwatering recipes to helpful tips and tricks, you’ll find everything you need to create memorable meals and elevate your cooking game.

And don’t forget to check out our shop, where you can find all the ingredients, tools, and gadgets you need to bring your culinary creations to life. Whether you’re stocking up on pantry staples or treating yourself to some new kitchen gadgets, we’ve got everything you need to make cooking at home a breeze.

Cooking at home is easier and more enjoyable when you have the right tools for the job. Start your culinary adventure today by subscribing to our newsletter or bookmarking our website.

plated fried burrata cut open with romesco sauce and baguette

How to store leftovers (if you have any!)

On the off-chance you have leftovers, store the sauce separate from the cheese to keep the fried burrata from getting soggy. You’ll want to put both in airtight containers in the fridge and eat within three days!

one fried burrata with romesco sauce on a baguette
fried burrata with romesco sauce with bread dipped in

Fried Burrata with Romesco Sauce

5 from 3 votes
Author: Food Dolls
Servings: 6 servings
Prep: 30 minutes
Cook: 45 minutes
Total: 1 hour 15 minutes
This burrata is fried until perfectly crisp and creamy! It’s topped over a roasted red pepper and tomato sauce!


  • 1 cup cherry tomatoes
  • 1 jar roasted red bell peppers drained
  • 1 Tablespoon tomato paste
  • 3 small baby red onions or 1 medium red onion
  • 1 whole head of garlic cut in half
  • 2 Tablespoons olive oil
  • 1 small bunch of Italian flat leaf parsley
  • 1 small bunch of basil
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 1/4 cup pine nuts
  • 2 (4 ounce) burrata, pat dry
  • 1/2 cup flour
  • 1 large egg beaten
  • 1 cup panko
  • Red Pepper Sauce
  • Oil for frying


  • Add the cherry tomatoes, red bell peppers, tomato paste, red onion (or shallot), garlic, and olive oil to a dish.
    1 cup cherry tomatoes, 1 jar roasted red bell peppers, 1 Tablespoon tomato paste, 1 whole head of garlic, 3 small baby red onions or 1 medium red onion, 2 Tablespoons olive oil
  • Roast at 400 degrees Fahrenheit for 40 minutes. 
  • Add the roasted veggies, squeeze the garlic, plus parsley, basil, salt, pepper, and pine nuts to a blender.
    1 small bunch of basil, 1 small bunch of Italian flat leaf parsley, 1 teaspoon kosher salt, 1 teaspoon black pepper, 1/4 cup pine nuts
  • Blend until smooth and creamy.
  • Roll each piece of burrata in flour.
    2 (4 ounce) burrata, pat dry, 1/2 cup flour
  • Dip each burrata in the beaten egg.
    1 large egg
  • Cover each burrata in panko.
    1 cup panko
  • Heat oil to 375 degrees F. Fry until golden brown and crispy.
    Oil for frying
  • Serve on a plate with red pepper sauce and a side of crusty bread — enjoy!
    Red Pepper Sauce



Serving: 1serving | Calories: 349kcal | Carbohydrates: 25g | Protein: 16g | Fat: 23g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 177mg | Sodium: 1321mg | Potassium: 372mg | Fiber: 3g | Sugar: 4g | Vitamin A: 962IU | Vitamin C: 37mg | Calcium: 286mg | Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Like this recipe?Please leave a comment!

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Meet Alia & Radwa

Welcome to Food Dolls! We’re so glad you found us. We are Alia and Radwa, sisters who want to share simple and easy recipes with you. We hope you find recipes here that you enjoy making as much as we do! Learn more about us!

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Recipe Rating


  1. 5 stars
    How do you prepare the Burrata so it’s in that ball? My Burrata comes in a big delicate ball with a knot in it. Am I supposed to roll the entire ball with knot in the flour? Thanks I’m advance.