To celebrate Calabro Cheese's "Best in Class" win at the U.S. Cheese Championship Contest for their Smoked Burrata, Chef Ray Gennaro is excited to present this recipe. Read more about how Connecticut cheese producers fared at the Cheese Championship Contest.

By | May 10, 2019

Ingredients

  • 4 ounces Calabro Smoked Burrata
  • 1 slice Prosciutto
  • ½ cup flour
  • 2 eggs, lightly beaten
  • ½ cup panko bread crumbs
  • ¼ cup preferred marinara sauce
  • 4 tablespoons preferred pesto
  • 2 tablespoons parmesan cheese, grated
Garnish
  • 2-3 leaves of fresh basil

Instructions

Wrap smoked burrata in prosciutto and fresh basil, and set aside. In a mixing bowl, combine flour, eggs, and panko bread crumbs. Dredge wrapped burrata in this until well breaded.

Using a pan or deep fryer, warm cooking oil over medium heat. Once heated, fry the wrapped and breaded burrata until it is golden brown. Plate atop preferred marinara sauce and top with pesto and grated parmesan cheese. Garnish with a sprig of fresh basil and serve!

About this recipe

About La Foresta Restaurant

In July of 2014, following over 20 years of restaurant experience in Italy, New York City, and New Haven, Killingworth resident and entrepreneur Francesco Lulaj opened the doors to his biggest wine and food dream yet. With a spectacular menu and a wine list boasting over 1,600 selections (and more than 10,000 total bottles), Francesco and staff take great pride in the food and service that La Foresta Restaurant provides to its diners.

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Calabro Cheese Smoked Burrata Wins Best in Class

Calabro Cheese Smoked Burrata wins Best in Class at the United States Cheese Championship Contest in Green Bay, Wisconsin. The contest has been called the "Oscars of the cheese industry” and had a rec...

Ingredients

  • 4 ounces Calabro Smoked Burrata
  • 1 slice Prosciutto
  • ½ cup flour
  • 2 eggs, lightly beaten
  • ½ cup panko bread crumbs
  • ¼ cup preferred marinara sauce
  • 4 tablespoons preferred pesto
  • 2 tablespoons parmesan cheese, grated
Garnish
  • 2-3 leaves of fresh basil
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