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Stracciatella + Calabrian Chili Crisp and Fennel… Sooo GOOD!

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Stracciatella + Calabrian Chili Crisp and Fennel

By Nadia Aidi
Stracciatella + Calabrian Chili Crisp and Fennel… Sooo GOOD!


  • 8 oz fresh mozzarella
  • 8-9 oz heavy cream
  • Pinch of salt
  • 1/3 cup calabrian chiles
  • 1/3 cup finely chopped marcona almonds
  • 1.5 tbsp dried oregano, parsley and basil combined
  • 1 tsp cane sugar
  • 1 tsp tamari
  • 5-6 garlic cloves, thinly sliced
  • 1/3 cup olive oil
  • 1/2 head of fennel, thinly shaved
  • Flaky salt to taste
  • Black pepper
  • Ciabatta


  • Shred the mozz into super thin strands, add to a bowl with the heavy cream and a pinch of salt. Let sit in the fridge for 4 hrs minimum. I did overnight
  • Add the olive oil to a pan and preheat 2 min on medium. Lower to medium low and add garlic. Crisp up until lightly golden so they don’t burn. Remove garlic from oil
  • Add the calabrian chiles, herbs, sugar, almonds and tamari to a bowl. Add in the sizzling oil
  • Chop the garlic and add in to the calabrian chiles
  • Spread stracciatella to a bowl, top with chili crisp, shaved fennel and some of the greens. Also add flaky salt, basil leaves and black pepper

Nutrition information is automatically calculated, so should only be used as an approximation.

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