house-made stracciatella Recipe

Heat dairy

In a medium saucepan, combine 2 cups whole milk, 1 cup heavy cream, 1 tablespoon granulated sugar, and 1 teaspoon salt. Warm the mixture over medium heat until it is steaming and small bubbles form at the edge (about 175°F / 80°C), stirring occasionally to dissolve the sugar. Do not boil.

Temper eggs

In a medium bowl, whisk together 4 egg yolks and 1 whole egg until smooth. Slowly ladle about 1/3 cup of the hot milk mixture into the eggs while whisking constantly to temper them (this prevents curdling). Continue adding another 1/3 cup in a steady stream while whisking.

Finish custard

Pour the tempered egg mixture back into the saucepan with the remaining milk mixture, stirring constantly. Cook over low to medium-low heat, stirring and scraping the bottom with a wooden spoon, until the custard thickens slightly and coats the back of the spoon (about 5–8 minutes, 170–175°F / 77–80°C). Remove from heat and strain through a fine-mesh sieve into a clean bowl to remove any cooked egg bits. Cool to room temperature, then cover and chill in the refrigerator for at least 1 hour to develop flavor and set lightly.

Prepare mozzarella

If using fresh whole-milk mozzarella (recommended for authentic stracciatella), drain and pat it dry. Tear the mozzarella into small pieces and use your fingers to pull and shred it into thin, ribbon-like strands (stracciatella). If your mozzarella is in a large ball, repeatedly stretch and shred it to create fine ribbons. If using low-moisture mozzarella, shred finely with a grater.

Warm & season (optional)

In a small skillet over low heat, melt 1 tablespoon unsalted butter until foaming. Add the shredded mozzarella and gently warm for 30–60 seconds, tossing just to soften — do not melt into a single mass. Sprinkle 1 teaspoon fine sea salt over the cheese and gently toss. Warming helps make the strands pliable and enhances mouthfeel; skip warming if you prefer completely fresh, cool stracciatella.

Chill

Transfer the prepared stracciatella to a bowl and cool briefly (5–10 minutes) so it is slightly chilled but tender. Keep refrigerated until ready to serve.

Assemble

Place a generous scoop (about 3/4 to 1 cup) of the chilled base custard into a shallow serving bowl or on a plate. Top with 3–4 ounces of the prepared stracciatella ribbons, distributing them evenly over the custard.

Garnish and serve

Drizzle about 1 teaspoon extra virgin olive oil over the top, scatter fresh basil leaves, and finish with 1 teaspoon freshly cracked black pepper. Serve immediately with grilled bread, crostini, or as desired.

Storage

Store leftover stracciatella (unmixed components) separately: custard in an airtight container in the refrigerator for up to 2 days; prepared stracciatella in a covered container for up to 24 hours. Combine just before serving to preserve texture.