Stracciatella Cheese Recipe
Stracciatella is the filling of burrata. Burrata can be expensive but this is so easy to make and much cheaper! It is basically pulled mozzarella curds soaked in cream, so this lil shortcut works if you don’t want to make mozzarella from scratch or can’t find mozzarella curds like me ❤️
Equipment
- 2 small bowls
- pan
Ingredients
Stracciatella
- 8 oz fresh mozzarella
- 8-9 oz heavy cream
- 1 pinch salt
Chile Crisp
- ⅓ cup olive oil
- 5-6 garlic cloves, thinly sliced
- ⅓ cup calabrian chiles
- ½ tbsp dried oregano
- ½ tbsp dried parsley
- ½ tbsp dried basil
- 1 tsp cane sugar
- ⅓ cup marcona almonds, finely chopped
- 1 tsp tamari
- ½ head fennel, thinly shaved bulb + some of the greens
- flaky salt , to taste
- black pepper
- Ciabatta
Instructions
- Stracciatella: Shred the mozzarella into super thin strands. Add it to a bowl and mix with heavy cream and a pinch of salt. Cover and let chill in the fridge for at least 4 hours or overnight.
- Chile Crisp: To a pan, add olive oil and preheat for 2 minutes on medium. Lower to medium-low and add garlic. Crisp up until lightly golden so they don’t burn. Remove garlic from oil.
- To a bowl add Calabrian chiles, oregano, parsley, basil, sugar, almonds and tamari. Then, add in the sizzling oil.
- Chop the golden garlic and add in to the bowl.
- Toast your ciabatta slices in the pan with a little olive oil.
- Add the stracciatella to the bowl you will be serving it in, spoon on the Chile Crisp, add shaved fennel + some of the greens. Add basil leaves, a little flaky salt and black pepper. Serve with the toasted ciabatta. Enjoy!
Nutrition
Calories: 877kcal, Carbohydrates: 65g, Protein: 28g, Fat: 58g, Saturated Fat: 24g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 26g, Trans Fat: 0.003g, Cholesterol: 109mg, Sodium: 1325mg, Potassium: 392mg, Fiber: 4g, Sugar: 6g, Vitamin A: 1395IU, Vitamin C: 23mg, Calcium: 403mg, Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.