3 delicious ways to use the stracciatlla

Hello, pretty people! Welcome to Paulina Kitchen. Today we are going to talk about one of those Italian words that sound incredibly gourmet and delicious: chocolate chip.

Surely they will have seen it in cool restaurants menus, in pizzas that make us cry of emotion or perhaps sounds like an ice cream taste. If they are here, they are probably wondering: “But what exactly is the Stracciatella?“.

Sobre la stracciatella

The stracciatella eg a creamy delicacybut that can also shine on your own. It is a mixture of Mozzarella frayed and milk cream (cream) born as a way to take advantage of cheese.

Its texture is soft, its delicate flavor and her versatility made her the Italian jewel that decorated today pizzastoast y salads Like a queen.

Today we are not going to solve the mystery, but I will teach you to do Stracciatella en Casa.

Spoiler: es ridiculously easy to make. We are going to crumble (literally) this issue, to understand why It is not the same as the burrata Already discover why he will become his new favorite ingredient.

A little about the history of the Stracciatella

He Stracciatella Cheeselike many genius of Italian cuisine, he was born of the need not to waste anything.

Comes from the Puglia regionthe “heel” of the Boot of Italy, an area famous for its fresh cheeses. The cheesers, when making mozzarella, found pieces and remains that did not have the perfect form.

What did they do? Instead of throwing them, They frayed them (Stracciato means “frayed” or “broken” in Italian) and mixed them with fresh milk. The result: a Creamy cheese Italian Soft, tasty and absolutely addictive of the Pugliese kitchen.

The infallible typ for a creamy stracciatlla

The great trick, which separates a common stracciatlla from one that changes your life, is in the quality and temperature.

They need a fresh mozzarella of good quality (If it is buffal, better than better) and a cream (milk cream) with a good percentage of fat (minimum 35%).

But the most important thing is that the cream must be Fría de la refrigera and freshly frayed mozzarella. Do not mix hot! Magic occurs when the threads of Mozzarella Tibia bathe in that cold cream, creating a TEXTURES CONTRAST and perfect temperatures.

4 key points of the Stracciatlla

1. Texture: It is your hallmark. A mixture of mozzarella cheese threads suspended in a thick milk cream.
2. Flavor: Delicate, dairy and fresh. Much softer and rich than a mozzarella alone thanks to the cream.
3. Stracciatella de Burrata: Es The filling of Burrata, the creamy heart.
4. Versatility: It is incredibly versatile. It goes well with salado (Pizzas, toasted, salads) and even with dulce (figs, honey).

Difference between Stracciatella and Burrata: The great doubt resolved

Let’s see, don’t panic. It is the most common doubt in the world and is super easy to understand. Imagine a chocolate chocolate with liquor filling.

• The chocolate chip It is the stuffed: That glorious mixture of frayed mozzarella and cream.
• The burrata It is the Complete Bombón: A fresh mozzarella ball that is solid on the outside and inside hides the Stracciatella.

When they cut a burrata, all that creamy filling (Stracciatella) spills. So, in summary: Every Burrata has andste cheese inside, but the stacciatlla can exist on its own. Mystery resolved! Now they can go for life explaining this and being experts.

Not all the Stracciatella is cheese, is the stracciatlla a cheese, an ice cream taste or a soup?

To complicate things a little, the Italians use the word “Stracciatella” for two other things. But do not worry, they are easy to differentiate.

• Helado Stracciatella: It is an ice cream based on milk, cream and vanilla to which, during the maintenance process, it is poured molten chocolate. Chocolate solidifies in contact with cold ice cream and breaks into irregular pieces. Those “Threads” or “Broken Trocitos” Chocolate are those that give it the name of Stracciatlla.

• Stracciatella in broth, the sopa: This is one Typical soup of the center of Italyespecially from Rome. It consists of a hot meat broth to which a Mixture of beaten egg With Parmesan cheese, parsley and nutmeg. Upon entering the hot broth, the egg is cooked forming some “threads” or “harapos” (stacci). Again, the name comes from the appearance “frayed”.

Variations and uses for your homemade Stracciatlla

Once they have their bowl of Stracciatella Caserathe sky is the limit. Here are ideas for minced and to be inspired by the enjoyment of this Italian cream cheese.

1. Pizza: Prepare your favorite homemade pizza and, just when you take it out of the oven, put some good tablespoons of Stracciatella on top. The residual heat will be temporarily tempered and mixed with the rest of the ingredients. It’s spectacular!
2. Stracciatella on a toast with tomato and anchovies: And Italian aperitif luxury in 5 minutes. Tuesta a good slice of Homemade breadRub it with a little garlic, Ralla tomato above, add a splash of good olive oil, place the cheese and crown with one or two quality anchovies. A delicacy!
3. Stracciatella in salads: Forget about feta cheese for a day and try to add it in salad. Combine great with arugula, cherry tomatoes, fresh figs, grilled peaches and a Balsamic vinegar dressing.

7 key tips for a perfect stacciatella

1. Quality above all: Use mozzarella and cream fresh and of good quality. It is key to flavor.
2. Deshilachar a mano: Do not use processor. Grace is in irregular threads.
3. Controlled Temperature: The water to heat the mozzarella must be hot (80–85 ° C), not boiling.
4. Cold cream always: Direct of the refrigerator.
5. Season at the end: Test before salt, the mozzarella already has salt.
6. Consume Stracciatella cheese on the day: If you do not lose your texture.
7. Try variations: Lemon, black pepper, chopped basil, for lovers of salty. Figs, honey, nuts, for those who prefer the Contrast of flavors.

Receta Final: Stracciatella Casera Paso in Paso

Yield: For a generous bowl (2-4 people)
Preparation time: 15 minutes
Cooking time: It does not apply

Ingredients

• 250g of fresh mozzarella in ball (if it is buffala, better)
• 100-150 ml of cream to mount (milk cream) with 35% fatty matter, very cold
• Sal
• Newly ground black pepper (optional)
• A splash of extra virgin olive oil (optional)

How to make Stracciatlla step by step

1. Prepare mozzarella: Drain the mozzarella ball well from your serum. Fray it in a bowl In fine strands with hands
2. Heat (optional, for more creaminess): If an even softer texture is sought, heat water in a pot until it is hot but not boiling (about 85 ° C). Immerse the mozzarella strands in hot water For 30-40 seconds using a strainer. This will soften them. Drain them very well.
3. Mix with the cream: Immediately, pour very cold cream On the strands of Mozzarella. Stir gently with a spoon. The mixture will become incredibly creamy.
4. Season: Try the mixture, add salt to taste and a little black pepper (optional). You can also add a Olive oil splash To give it more brightness and flavor.
5. Serve: Serve immediately.