Ingredients with Measurements:
- 2 burrino cheeses
- 1 cup all-purpose flour
- 1 egg, beaten
- 1 cup breadcrumbs
- 1/2 cup pitted kalamata olives, chopped
- 1/2 cup grated parmesan cheese
- Salt and pepper to taste
- Vegetable oil for frying
Special equipment needed:
- Deep fryer or heavy-bottomed pot
- Thermometer
Step-by-step instructions:
1. Cut each burrino cheese in half and shape into a ball.
2. In a shallow dish, mix together the flour, salt, and pepper.
3. In another shallow dish, beat the egg.
4. In a third shallow dish, mix together the breadcrumbs, chopped olives, and grated parmesan cheese.
5. Roll each burrino ball in the flour mixture, then dip in the beaten egg, and finally coat in the breadcrumb mixture. Press the breadcrumbs onto the cheese to ensure they stick.
6. Heat the vegetable oil in a deep fryer or heavy-bottomed pot to 375°F.
7. Fry the burrino balls in the hot oil until golden brown, about 2-3 minutes. Use a slotted spoon to remove from the oil and place on a paper towel-lined plate to drain excess oil.
8. Serve hot with a sprinkle of salt and pepper.
Time:
Preparation time: 15 minutes
Cooking time: 2-3 minutes per batch
Temperature:
Oil temperature: 375°F
Serving size:
4 servings
Nutritional information:
Calories: 400
Fat: 25g
Carbohydrates: 25g
Protein: 18g
Substitutions for ingredients:
- Burrino cheese can be substituted with fresh mozzarella or bocconcini.
- Kalamata olives can be substituted with any other type of pitted olive.
- Parmesan cheese can be substituted with pecorino romano or asiago cheese.
Variations:
- Add chopped sun-dried tomatoes to the breadcrumb mixture for extra flavor.
- Use different types of olives for a different taste.
- Serve with a side of marinara sauce for dipping.
Tips and tricks:
- Make sure the burrino balls are well-coated with the breadcrumb mixture to prevent the cheese from leaking out during frying.
- Use a slotted spoon to remove the burrino balls from the oil to prevent excess oil from sticking to them.
- Serve immediately while the cheese is still hot and gooey.
Storage instructions:
Burrino in corteccia is best served fresh and hot. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
To reheat, place the burrino balls on a baking sheet and bake in a preheated oven at 350°F for 5-7 minutes, or until heated through.
Presentation ideas:
Serve the burrino balls on a platter with a sprinkle of salt and pepper and a few fresh basil leaves for garnish.
Garnishes:
Fresh basil leaves
Pairings:
- Serve with a glass of red wine, such as Chianti or Sangiovese.
- Pair with a side of crusty bread and a simple green salad.
Suggested side dishes:
Crusty bread and a simple green salad
Troubleshooting advice:
- If the cheese leaks out during frying, try coating the burrino balls with a thicker layer of breadcrumbs.
- If the breadcrumbs are not sticking to the cheese, try pressing them onto the cheese more firmly.
Food safety advice:
- Use a thermometer to ensure the oil is at the correct temperature to prevent the cheese from melting too quickly and leaking out.
- Be careful when frying to prevent hot oil from splattering.
Food history:
Burrino in corteccia is a traditional Italian dish from the Puglia region, made with fresh burrino cheese coated in breadcrumbs and fried until golden brown.
Flavor profiles:
Creamy, salty, tangy, and crispy.
Serving suggestions:
Serve as an appetizer or snack.
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Region: Italian