Hand-Pulled Stracciatella

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Hand-Pulled Stracciatella

Stracciatella Zoodles

Mozarella Cheese Curd Cut into 1″ blocks

1 1/2 gallons of 185F Water

Blocks of Cheese Curd Placed in Bowl,,,,,,,,,,,,,

Hot Water Placed into Bowl to Soften Cheese Cord and Make Them Pliable

Add Heavy Cream to Another Bowl and Mix with Stretched Cheese Curds

Thoroughly Mix Stretched Curds into Heavy Cream Mixture

About the Recipe:  It really isn’t hard to make once you find the mozzarella curd.  You simply boil the water and soften the cheese, Then enjoy the fun of stretching little pieces of curd into thin spaghetti strands or make them as thick as you like.  After soaking them in heavy cream, you will have a delicious cheese that is just like the inside of a burrata cheese ball. Oh, so creamy and delicious!

Recipes from Chef C.J. Jacobson

See:  http://www.foodandwine.com/chefs/how-make-stracciatella-top-chef
Notes:

  • Use the best heavy cream you can buy for this recipe: The cream is what gives the stracciatella its amazing flavor and texture.
  • The stracciatella can be refrigerated for up to four days.
  • 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.
  • Smear on grilled bread and top with fresh figs and olive oil.
  • Dollop on pasta with bolognese

Ema Restaurant: 74 W Illinois St.; Chicago;  www.emachicago.com

pdf for Copy of Recipe – Hand-Pulled Stracciatella

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