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Best Stracciatella Recipes

Best Stracciatella Recipes



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Top Rated Stracciatella Recipes

My father had a rotation of a few go-to dishes he would make for me and my sister when my mother was working or studying, and one of them is an easy, but still super-tasty favorite of mine: ricotta, pasta, and tomato sauce. Usually he went with rotelli. He’d make the pasta, throw it in a bowl with the ricotta while it was still warm a few times, and then toss it with tomato sauce. It’s creamy and tangy, and it’s replete with all the true simple goodness and flavor of growing up in an Italian-American household. I play with this recipe all the time, throwing in cold goat cheese at the last second, fancying up the pasta, making my own sauce, but at the base of it, this is Pop’s dish. Here, instead of using a jar of sauce, you can make a simple homemade cherry tomato sauce in less than 20 minutes, and used some fancypants stracciatella and ricotta with homemade garganelli from Eataly. It’s a much more expensive version of a dish whose inspiration was kind of totally the complete opposite: a reasonably priced, soul-satisfying, red-sauce dinner. Why? Because it takes all those quintessential flavors to their next level. Regardless, let’s just say by the time you boil your water, it will be ready to go. And hey Pop, thanks for dinner.Click here to see It's Time for a Cherry Tomato Fiesta — 11 Great Recipes.

This traditional Italian soup will have you rethinking how you want to use the eggs in your fridge. Recipe courtesy of Eggland's Best.


How to Make Stracciatella like a Top Chef

Top Chef alum CJ Jacobson shows Food & Wine how to make hand-pulled stracciatella cheese at home.

Stracciatella, the creamy fresh cheese that spills out when you slice into burrata, is the kind of decadent food that dreams are made of. It is soft, pillowy and incredibly versatile. Super-talented Top Chef alum CJ Jacobson recently stopped by the F&W Test Kitchen to show us how to make this magical cheese at home. Jacobson, who makes this hand-pulled stracciatella daily at his new Mediterranean restaurant in Chicago, Ema, also shared his favorite ways to serve the coveted cheese. Check out CJ&aposs video demo above to see how it&aposs done and then take a crack at making it yourself with the recipe below.

Hand-Pulled Stracciatella
Makes about 4 cups
Use the best heavy cream you can buy for this recipe: The cream is what gives the stracciatella its amazing flavor and texture.

2 cups heavy cream
Kosher salt
1 pound of mozzarella curd, cut into 1-inch pieces (see Note)
3 gallons hot water (185 ଏ)

1. In a medium bowl, season the heavy cream with salt.
2. Transfer the curds to a large metal or glass bowl. Gradually ladle the hot water over the curd until it is covered. Let the curd sit until pliable, about 5 minutes.
3. Using a spatula, lightly press on the curds and form them into one piece of stretchy cheese, being careful not to overwork the mozzarella. The water will get cloudy as the whey is pressed out. As the water cools, pour some of the water out and add more hot water to heat up the cheese. Continue this process until the cheese is elastic.
4. When the cheese is warm and easy to pull, pinch off a 5-inch piece of the mozzarella and stretch it to about three feet. Pinch the ends of cheese together to form a loop and then fold the loop in half. Using two hands, begin pulling from the center of the stretched cheese to create long "strings."
5. Transfer the cheese “strings” to the seasoned cream and repeat with the remaining mozzarella curd, adding more hot water as needed.
6. Massage the cheese into the cream and let sit in the refrigerator for at least three hours.

MAKE AHEAD The stracciatella can be refrigerated for up to four days.
NOTE Mozzarella curd can be purchased at most specialty cheese shops, local dairies and online at Di Bruno Bros.

Ideas for serving:
- Serve with sliced heirloom tomatoes and a pile of fresh herbs. Drizzle with extra-virgin olive oil and flaky sea salt.
- Use as a bed for roasted vegetables like romanesco or carrots and then drizzle with honey and sprinkle with sea salt.
- Dollop on grilled asparagus, then garnish with olive oil, lemon zest, toasted almonds and flaky sea salt.
- Spoon onto grilled pizza with prosciutto and basil. Drizzle with balsamic vinegar.
- Smear on grilled bread and top with fresh figs and olive oil.
- Dollop on pasta with bolognese

For an inside-the-kitchen look at Chef CJ&aposs recipe testing for Ema, follow him on Instagram at @bigceej


Recipe Summary

  • 6 cups Basic Chicken Stock (see Note) or good-quality store-bought stock
  • 2 large eggs
  • 1/4 cup finely grated Parmigiano-Reggiano
  • 2 cups shredded Best-Ever Roast Chicken (see Note) or rotisserie chicken
  • 1 cup frozen peas
  • 2 cups leaf spinach (about 2 ounces), thinly sliced
  • 1 cup basil leaves, thinly sliced
  • Kosher salt
  • Pepper

In a medium pot, bring the chicken stock to a simmer over moderate heat. In a small bowl, whisk together the eggs and cheese. Slowly add the egg mixture into the hot stock, stirring constantly, until the eggs are just set, about 1 minute. Stir in the chicken and peas and simmer until heated through, about 2 minutes. Add the spinach and basil and cook until just wilted, about 1 minute. Season with salt and pepper and serve.


Stracciatella Gelato

There’s chocolate chip ice cream. And then there is stracciatella gelato. Don’t you dare think one is a direct translation of the other because that is grossly untrue. And if you’ve ever had true stracciatella gelato, you’ll know exactly what I mean.

Stracciatella is… otherworldly. You’d think plain vanilla ice cream with bits of chocolate would be boring, but you’d be wrong again (sorry, I’m not trying to school you or anything, but some things just need to be clarified).

The chocolate shards are what make stracciatella gelato so much more than chocolate chip. Literally translating into “rags” or “shards,” stracciatella is made by drizzling a fine stream of melted chocolate into the churning ice cream. The chocolate solidifies on contact, freezing into ethereal flakes that fuse with the ice cream and literally melt in your mouth.

In an effort to highlight the fresh flavor of the dairy, I used fewer egg yolks than usual, and a higher proportion of milk to cream. (Look, ma! It’s healthy…. er!) The result was an ephemeral ice cream with a texture not unlike that of a frozen cloud (if one were able to taste such things). Granted, it was a bit short, meaning it didn’t ball up into gorgeous, rotund scoops like a frozen custard with a higher fat content, but Taylor and I decided we loved the unfettered milk flavor and the light crystalline texture, vanilla snowflakes that dissolve instantly on your tongue.

As to how exactly to get those fine chocolate shards, I found a simple ziplock bag worked beautifully. I simply filled the bag with my melted chocolate (bonus – you can keep the bag in a bowl of warm water until you are ready to drizzle). Snip off the tiniest corner of the bag, and drizzle it right into your ice cream maker. Granted, this would probably work better with a standalone machine where you could drizzle right into the center. With my mixer model a lot of the chocolate stuck to the paddles as they passed under the drizzle. The key is you want a fine drizzle here… too thick and you’d end up with hard chunks and chips instead of flakes.

I’m not going to argue the differences between ice cream and gelato here. If you want to be totally literal, one IS simply a direct translation of the other, gelato meaning ice cream in Italian. However, if you want to get technical, Italian-style ice cream does have some distinct differences that make it unique. Gelato, for starters, is lower in butterfat, is churned quicker while incorporating less air, and is served softer, at a higher temperature than American ice cream. Recipe-wise, this could definitely be considered gelato, but because of the limitations of home ice cream makers, it is very hard to acheive the luscious texture that the Italians have perfected. If anyone has any tips for recreating legit gelato at home, I’m all ears!


Recipe Summary

  • 1 (3 pound) whole chicken
  • 3 quarts water
  • 11 carrots
  • 6 stalks celery
  • 2 onions
  • ½ cup uncooked white rice
  • 6 ounces baby spinach, chopped
  • ½ cup grated Romano cheese
  • 2 teaspoons salt
  • 1 teaspoon ground black pepper
  • ½ teaspoon dried oregano
  • 1 tablespoon lemon juice
  • 3 (14 ounce) cans chicken broth
  • 4 eggs, lightly beaten

Cut up chicken into large pieces and place in a large soup pot with the water. Chop 8 carrots, 3 stalks of celery and 1 onion and place them in the pot as well. Bring to a boil, then cover, reduce heat and simmer 45 minutes, until chicken is tender. Remove chicken and reserve stock. When cool enough to handle, bone chicken and cut meat into bite-size pieces.

Process reserved stock in a blender or food processor or using an immersion blender and return it to the pot with the chicken meat. Chop the remaining 3 carrots, 3 stalks of celery and 1 onion and stir into the chicken mixture with the rice. Bring to a boil, then reduce heat and simmer until rice is tender, about 20 minutes.

Remove chicken mixture from heat and stir in spinach, Romano, salt, pepper, lemon juice and oregano. Set aside.

In large saucepan, bring chicken broth to a boil. Pour the eggs into the boiling broth, slowly, in a thin stream. Remove the broth from the heat and stir it into the chicken mixture. Serve hot.


Stracciatella Soup There are many Italian dishes that I consider to be comfort food, and this dish is certainly one of them. A very simple, yet satisfying soup, stracciatella requires a good quality meat broth, fresh eggs, and freshly grated Parmesan or Pecorino Romano cheese. I prefer using chicken broth in my stracciatella as that is how I was first served it over twenty-five years ago when we lived in Milan. Stracciatella is derived from the verb stracciare, which means “to shred”. A mixture made from eggs, grated cheese, seasonings, and either breadcrumbs or semolina is drizzled into simmering meat broth, causing shreds or strips to form. This soup is popular in the Lazio region, although many home cooks enjoy it across Italy. Stracciatella is also a typical soup served for Easter lunch in central Italy. Although the traditional recipe for this soup consists of simply an egg mixture stirred into meat broth, I like to add some baby spinach to add texture and added nutrition, and if I am enjoying this soup at dinnertime, I often serve it spooned over a slice of grilled Italian bread. To serve this soup, I like a little extra grated cheese on top, and some cracked black pepper. The most important ingredient in this dish, in my opinion, is an excellent quality broth. I make big pots of both beef and chicken broth about once a month, and I then freeze the stock in individual containers that I can pull out of the freezer to use in soups such as this one. To make a more intense stock, place the chicken parts and chopped vegetables on a tray, and roast in a preheated 400 degree F. oven until the vegetables and meat begins to brown, about 20 to 25 minutes. Continue with the broth recipe using the roasted ingredients. Stracciatella Ice Cream

At my kids suggestion, I kicked off summer this year with a new Cusinart ice cream machine. Seriously, best decision ever made. The motivation our family trip to Copenhagen last Spring. The food scene in this charming little city is truly amazing. From fine dining, to street food, the Danes are absolutely killing it.

While visiting Copenhagen, my younger son (who is a true sweetaholic), could not get enough of their delicious local artisanal ice cream. Luckily for him, we were staying near one of Copenhagen’s most loved and well-known ice cream parlors, Vaffelbageren which opened daily on the early side. Grabbing a freshly made waffle cone topped with a few scoops of ice cream quickly became a routine as we set out to explore for the day.

My son is somewhat chocolate obsessed, and his love affair with classic chocolate ice cream has always been strong. But the tide changed a bit in Copenhagen when he tried Stracciatella for the very first time. For those unfamiliar, Stracciatella is similar to chocolate chip ice cream–but is is by no means the same. The base is rich, creamy and indulgent and the bittersweet chocolate flakes are so delicate that they dissolve in your mouth almost instantly making this flavor so distinct.

Stracciatella, translates to “rags” or “shards“, which are woven into is a flavorful vanilla custard-like ice cream in a slightly untraditional way. Unlike American chocolate chip ice cream, Stracciatella is made by drizzling a fine stream of melted chocolate directly into the churning vanilla custard. As a result, the chocolate solidifies on contact, freezing it into delicate flakes that fuse with the ice cream and literally melt in your mouth instantly upon eating. My son was hooked and so was I.

It is said Scratchatella originated in Bergamo, in Northern Italy, at the Ristorante La Marianna in the early 1960’s. Stracciatella ice cream was actually inspired by Stracciatella soup, an Italian version of egg drop soup which is a popular dish throughout Rome. To this day Stracciatella remains one of the most renowned Italian gelato flavors in the world.

Stracciatella was the first of several ice creams I made on my new machine and it did not disappoint. With its decadent base and its delicate crunchy chocolate texture, I had successfully recreated the ultimate indulgence from our vacation so worthy you could justify having it for breakfast, at least if you asked my son that is.

A note on gelato and ice cream:

“Gelato” is the Italian word for “ice cream”. Although it starts out with a similar custard base as ice cream, gelato has a higher proportion of milk and a lower proportion of cream and eggs (sometimes having no eggs at all). Gelato is churned at a much slower rate than ice cream which incorporates less air and leaves the gelato denser than ice cream. Gelato is served at a slightly warmer temperature than ice cream giving it a silkier, softer texture.


Stracciatella Gelato by La Marianna Bergamo & authentic Recipe

Did you know that La Marianna Bergamo is the inventor of the Stracciatella Gelato? The Ice-Cream was invented and produced for the first time by Enrico Panattoni in 1961, the owner of the Cafe. Stracciatella Gelato is creamy white with irregular pieces of dark chocolate. Isn’t it interesting that this ice-cream sort was invented in the Italian Town of Bergamo and is now loved and enjoyed all over the world? La Marianna Bergamo is located in the upper town of Bergamo, Citta Alta. Close to the Venetian Walls and the Funicular to Hill San Viglio. Nowadays it’s a Cafe and a Restaurant, offering the best and most authentic specialities the Italian cuisine has to offer.

Of course, I had to try their Stracciatella Gelato when I visited Bergamo! What kind of surprised me is that there is no sign or something similar promoting the Stracciatella Gelato or a “Yes, we invented it!”. La Marianna offers a small selection of ice-cream, and the Stracciatella Ice-Cream is just one of them. Of course, I ordered it in a Cono Cone and my portion cost 2€. The Size was definitely above average, and at first, I’ve seen just a few smaller Chocolate Pieces. Until I’ve seen this huge piece that you can see below. It tasted like I had more Chocolate in one Stracciatella Gelato by La Marianna Bergamo than in every other Stracciatella Ice-Cream I ever had before. And I really like this type of ice cream! You can find the ingredients of Stracciatella Gelato / Stracciatella Ice-Cream below, but of course, the Recipe of the authentic Stracciatella Gelato by La Marianna Bergamo is a well-kept secret! They produce their Ice-Cream still with vertical machines (the famous Carpigiani L40 with tinned copper bell and wet brine) – true craftsmanship! If you are wondering what type of Chocolate they use, it’s a Chocolate by Swiss Manufacturer Lindt with 58% Cocoa. If you visit Bergamo, even just for a Day-Trip, make sure to taste the authentic Stracciatella Gelato by La Marianna Bergamo!

Ingredients Stracciatella Gelato / Stracciatella Ice-Cream

1 litre of cream
1 litre of milk
4 packets of vanilla
4 sheets of gelatin
300 grammes of sugar
chocolate flakes


Homemade Stracciatella

This soft, fresh cheese may be best known as the delicious center of burrata. Stracciatella means "rag," from the Italian word "strattore" (to stretch), and describes the action to make the cheese as well as the way it looks.

For this recipe, use only non-chlorinated water see the NOTE, below. You’ll need an instant-read thermometer.

Use the best milk available for the most delicious cheese.

Make Ahead: If you need to de-chlorinate the water, you’ll need to leave it out at room temperature overnight. Stracciatella can be refrigerated, covered, for up to 4 days but is best when freshly made.

Servings:

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Ingredients
Related Recipes
Directions

Place the drained curds in a large, heavy stainless-steel bowl.

Pour the cream into a second stainless-steel bowl well-seated within a bowl of ice.

Combine the salt and chlorine-free water in a pot bring to a boil over medium-high heat, then reduce the heat to medium. Once the temperature of the water reaches 185 degrees, turn off the heat. Ladle 1 quart of the hot, salted water into the curds in their bowl use a flexible spatula to stir them for 2 minutes, then pour off some of the hot water and ladle in another quart of the hot water.

At this point the curds should be shiny and stretchy you can tell by using the spatula to lift some of them out of the water and pull them, like taffy. If they tear (instead of stretch), put them back in the bowl so they'll continue to warm up in the water, or pour off some of the water in the bowl and add more of the remaining hot, salted water in the pot.

Once the curds are shiny and stretch easily, pull them apart into thin strands, placing them in the separate bowl of cream as you work. Continue the process until all the cheese strands are in the cream. Discard any remaining salted water in the pot.

Stir the strands and cream with a flexible spatula. Use clean kitchen scissors to chop the strands into 1-inch or so pieces no need to be exact. Stir the strands and cream until they combine, so the cream has been almost completely absorbed.

At this point, the cheese is ready to use, or it can be covered and refrigerated for up to 4 days.

NOTE: To remove chlorine from tap water, let the water sit out, uncovered, overnight. The chlorine, which is a gas, will dissipate.

Recipe Source

From Matt Adler, executive chef at Osteria Morini in Southeast Washington. Correction: An earlier version of this recipe incorrectly said the restaurant is in Southwest Washington.


Ingredients

  • 3 medium yellow onions (1¾ lb.), divided
  • 2 medium celery stalks (6 oz.), divided
  • 2 large carrots (1 lb. 2 oz.), chopped
  • 6 cherry tomatoes (2 oz.)
  • 3 dried red chiles, divided
  • 1 ⁄2 fennel bulb (8 oz.), minced, plus the fronds of the whole bulb reserved
  • 2 1 ⁄3 lb. octopus (3 baby octopuses, or the equivalent in tentacle meat), cleaned
  • 5 lemon leaves or 1 wide strip of lemon zest
  • 2 bay leaves
  • Freshly ground black pepper
  • 5 tbsp. extra-virgin olive oil
  • 2 tbsp. dry white wine
  • 2 medium garlic cloves, smashed
  • 3 oil-packed anchovy fillets
  • 3 tbsp. tomato paste
  • 1 ⁄2 tsp. loosely packed saffron
  • 1 ⁄4 cup fine bread crumbs (2 oz.)
  • 14 oz. dried paccheri pasta
  • Finely grated lemon zest, for garnish
  • 9 oz. (1 cup) fresh stracciatella (soft Italian buffalo cheese)

Seven Top-Rated Chicken Recipes

Most home cooks have their favorite go-to chicken recipes. Whether you like yours roasted or grilled, transformed into salad or tacos , we’ve got some of the best, tried-and-true poultry picks around. Here are a few editor and reader favorites to get you salivating.

1. Coq au Vin Blanc

This five-star beloved recipe is a slight tweak on the classic coq au vin using red wine . Dry white wine and a splash of Sherry make cameos here. And don’t worry the bacon and mushrooms typical of the dish are still there. Bright, lightly acidic, and super-satisfying, it’s just the thing to bridge spring and winter.

2. Thai Chicken Lettuce Wraps

If you’ve never tried larb, that wonderful Thai dish that can be made using almost any type of meat, let today be the day you give it a whirl. This recipe showcases larb’s bright, vegetal notes: Kids and alike love to wrap ground chicken, fresh herbs and bean sprouts in lettuce, making a “burrito” out of it. You can make it as spicy as you like, adding thinly sliced Thai bird’s eye chiles in a bowl on the side, if you wish.

3. Grilled Chicken and Mango Tacos

In much of the country, it’s finally time to fire up the grill, and thank goodness. Grilling mango heightens its sweetness even further, adding a lush note to grilled chicken and charred green onions. This recipe is a snap to make on even the sleepiest weeknight.

4. Roast Chicken with Garlic and Lemon

Quick, get in one more roast chicken before your home is too hot for you to fathom it. This herbaceous roast chicken is a one-pot delight, spruced up with plenty of citrus and spring onions that become super-savory over the course of cooking. The best part of the recipe? A delightful herb butter comprising chives, thyme, oregano, parsley, tarragon, and lemon zest, which you spread all over the bird. It flavors the whole thing and makes the house smell amazing.

5. Buttermilk-and-Herb Fried Chicken

A nice long bath in a hot sauce-spiked buttermilk marinade helps fried chicken deliver a juicy, spicy experience. A flurry of dried herbs add a savory note, and a mix of baking and frying keeps the skin nice and crispy. And don’t forget: Fried chicken is always tasty cold.

6. Tomato-Braised Chicken with Capers

No need to turn on the oven for this stunner . Pantry staples like canned tomatoes, capers and chicken stock are key to braised chicken’s deliciousness. We love, too, that it’s ready in less than an hour on any old weeknight.

7. Bourbon-Molasses Chicken

Bourbon is as lovely with chicken as vanilla is with chocolate. Make this killer bourbon-molasses glaze in big batches and store it in the refrigerator for up to a month. Just take the glaze out any time you want grilled chicken, and shellac it on to the bird at the end of cooking. It’s one of those sauces that’s so good you’ll come back to it for other meats, like pork, too.