Homemade stracciatella is a simple and genuine recipe, literally smelling of home, like many products of our tradition.
Specifically, stracciatella is a typical fresh stringy cheese that is frayed, or rather “stracciatella” by hand and then processed with cream.
It is typical of some Italian regions, particularly Puglia, Molise and Basilicata, and its characteristic is precisely that it is creamier than classic mozzarella.
It has a delicate flavor, all thanks to the ingredients used in the basic preparation.
Of course, stracciatella pugliese, is impossible to replicate down to the smallest original detail, but this quick and easy recipe is really worth considering.
Here’s how to proceed!
- 2 cups of mozzarella cheese
- 2 cups of cooking cream
- 2 pinches of fine salt
To prepare the homemade mozzarella stracciatella, take the mozzarella, drain it from the preserving liquid and fray it with your hands, trying to get chunks that are not too large.
Pour the fresh cream into a glass bowl, season with salt and beat for a few moments with a fork.
Add the mozzarella, mix well, cover with plastic wrap and refrigerate for at least 12 hours.
In the same way you can also prepare homemade buffalo stracciatella, you will simply need to use buffalo mozzarella instead of the classic one.
After the indicated resting time has elapsed, serve your stracciatella with fresh vegetables, on toast or as you prefer.
Stracciatella prepared in this way can be stored in the refrigerator tightly sealed inside an airtight container.
We recommend that you consume it within 1-2 days of preparation.
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