Fried burrata with tomato sauce

Ingredients for 1 servings:

• 1 ball of burrata or buffalo mozzarella
• 100 g flour
• 1 egg(s)
• 200 g panko
• 4 tomatoes, peeled
• 2 garlic cloves
• salt and pepper
• 1 chili pepper
• 1 tsp, heaped savory, dried
• 1 tbsp, heaped tomato paste
• 1 shot of Marsala or white wine
• 2 tbsp olive oil
• 1 leaf of basil
• 1 liter of oil for frying

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Drain the burrata or mozzarella. For the breading, divide the flour, egg, and panko into deep plates or bowls. Coat the burrata in the flour. Then dip it in the beaten egg and roll it in the breadcrumbs. Then coat it again in the egg and coat it with the breadcrumbs a second time. For the tomato sauce, gently heat the olive oil in a pan. Split the garlic and fry it lightly, skin on, in the olive oil, then remove it. Pour boiling water over the fresh tomatoes, let it stand for 2 minutes, then peel off the skins. Add the tomatoes to the pot. Add salt, pepper, finely chopped chili, tomato paste, and dried savory, and simmer gently. Deglaze with Marsala or white wine. Cut the fried garlic into small pieces and add to the sauce. Lightly fry the breaded burrata in the heated oil. Be careful, the ball breaks very easily. Spread the sauce on the bottom of a plate. Place a basil leaf in the center of the sauce and place the fried cheese ball on the basil leaf.