I have been craving stracciatella, the torn shreds of mozzarella mixed with cream that fills the inside of burrata. There are a few makers out there but it not easy to get outside the restaurant world. Then, as I was reading a recipe for homemade stracciatella, it occurred to me I could make a quick and potentially improvised version with the ingredients in our refrigerator. I tore up a ball of mozzarella and added several spoonfuls of creme fraiche. I mixed the two together and added some salt. The thicker creme fraiche clung to the mozzarella. The combination was a bit thick. I thinned the mixture with a bit of heavy cream. The mixture resembles stracciatella in appearance and texture. The use of the creme fraiche adds a fuller flavor to the decadent mixture.
Years Past
June 6, 2005
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