This sponsored post was created on behalf of Pomi. All opinions are my own. Product links are promotional and I do not receive compensation for products purchased through them.
When I was a kid, mozzarella sticks with marinara were one of my favorite treats. The contrast of a crunchy exterior and a warm, creamy center still gets me every time. As an adult I like to elevate those nostalgic flavors, so I developed a grown-up take: fried burrata served over a spicy arrabbiata sauce, made with my longtime favorite tomatoes from Pomi.
I’ve used Pomi products for years, so creating this recipe for them was a joy. Whether it’s their Rustica tomatoes or the double-concentrated tomato paste, the quality shines through—an important detail when tomatoes are the star. For the burrata I offer two preparation methods: traditional frying and an air fryer alternative. I prefer air frying for health reasons, though deep frying gives a slightly deeper golden color. Both methods yield a delicious result. I hope you enjoy this elevated version of a childhood classic.
A few tips…
- A cast-iron pan appears in the photos for aesthetics, but a stainless steel saucepan is a better choice for controlling temperature while making the sauce.
- Arrabbiata translates to “angry” in Italian, so the sauce is meant to be spicy. The recipe calls for 2–3 teaspoons of chili flakes; reduce this if you prefer less heat.
- I used burrata here, but fresh mozzarella balls work well too. Smaller mozzarella balls will cook faster; the preparation steps remain the same.
- Panko breadcrumbs were used for crispiness, but any breadcrumbs—store-bought or homemade—are fine. Stirred-in dried herbs can add extra flavor.
- Chill time is essential: freezing or refrigerating the coated cheese helps it hold together during frying.
- Salt and pepper are optional. I omitted salt while testing and enjoyed the bright, fresh flavors of high-quality ingredients. If you prefer seasoning, add salt when sautéing the onions and again while the sauce simmers, or to taste.
Fried Burrata over Arrabbiata Sauce
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10
45
55
Appetizer, Side Dish, Snack
Italian
4 sides
Equipment
-
Large skillet or saucepan
-
Medium pot with high sides (for frying)
-
Air fryer (optional)
Ingredients
Arrabbiata Sauce
- 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. Pomi Rustica tomatoes (jar)
- ½ c basil leaves, roughly torn, plus more for garnish
Fried Burrata
- 8 oz. fresh burrata
- ½ c all-purpose flour
- 1 large egg, lightly beaten
- 1 c breadcrumbs of choice
- Oil for frying (or use the air fryer method in notes)
Instructions
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Heat olive oil in a saucepan over medium heat. Add chili flakes and sauté for 1 minute. Stir in the concentrated tomato paste and add the diced onion. Sauté until the onion is translucent, about 5–6 minutes. Add the smashed garlic and cook until fragrant. Add the Pomi tomatoes, breaking up any large pieces with a spoon, then reduce heat to medium–low. Simmer the sauce for 25–35 minutes, or until it reaches your desired consistency. Stir in ¼ cup torn basil, then top with the fried burrata and additional basil. Season with salt and pepper to taste and serve with sliced fresh bread.
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While the sauce simmers, prepare the burrata. Fill a tall pot with oil to a depth of at least 4 inches and heat to 350°F (175°C). Dredge the burrata in flour, dip in beaten egg, coat with breadcrumbs, then repeat egg and breadcrumbs for a double coating. Freeze the coated burrata for 15 minutes (or chill in the fridge for 30 minutes) so it holds its shape. Gently lower chilled burrata into hot oil and fry until golden, about 3–4 minutes. Drain on paper towels, then place on top of the arrabbiata sauce and garnish with more basil.
Notes
Prepare and double-coat the burrata the same way described above. Freeze for 15 minutes or refrigerate for 30 minutes. Preheat the air fryer to 350°F (175°C). Place chilled burrata in the air fryer basket and cook for about 15 minutes, or until the coating is golden and crisp. Top the arrabbiata with the cooked burrata and garnish with fresh basil.
appetizer, easy entertaining, fried burrata, homemade sauce, skillet meal
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