Golden Burrata with Tangy Tomato Sauce - Chef Melt

Ingredients

• 2 teaspoons of dried basil leaves
• 50 g of freshly grated Parmesan cheese, plus extra if needed
• 1 teaspoon of crushed red pepper flakes, adjust to taste
• Salt and freshly ground black pepper to your liking
• 30 g unsalted butter
• 320 ml heavy cream
• 60 ml of top-quality olive oil
• 170 g concentrated tomato paste
• 1 tablespoon finely minced garlic
• Salt as needed
• Fresh-ground black pepper to suit your taste
• 45 g plain flour
• 2-3 large eggs, whisked thoroughly
• 1/2 teaspoon black pepper, freshly ground
• 1/2 tablespoon mixed Italian herbs
• 1 teaspoon of salt
• 25 g Parmesan cheese, pre-grated
• 100 g Panko crumbs for crunch
• Vegetable oil for frying
• Crusty bread to pair with
• Fresh basil sprigs for decoration
• Parmesan cheese, grated for topping
• 2 burrata balls (about 125 g each)