Housemade Stracciatella Recipe
the creamiest part of burrata set free! rapini pesto, crispy prosciutto, basil oil, pistachios, balsamic, toasted ciabatta
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Ingredients
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Stracciatella
Rapini Pesto
Crispy Prosciutto
Basil Oil
Pistachios
Balsamic Reduction
Toasted Ciabatta
Method
Stracciatella Preparation
- 1
Make the Stracciatella
In a mixing bowl, combine fresh mozzarella and heavy cream. Add salt and mix gently until well combined. Set aside.
Rapini Pesto Preparation
- 2
Crispy Prosciutto Preparation
- 3
Crisp the Prosciutto
Preheat the oven to 190°C (375°F). Lay prosciutto slices on a baking sheet lined with parchment paper. Bake for 10-12 minutes until crispy. Remove from oven and let cool.
Basil Oil Preparation
- 4
Make the Basil Oil
In a blender, combine fresh basil leaves, olive oil, and a pinch of salt. Blend until smooth and vibrant green. Strain through a fine mesh sieve if desired.
Balsamic Reduction Preparation
- 5
Prepare the Balsamic Reduction
In a small saucepan, bring balsamic vinegar to a simmer over medium heat. Reduce heat and let simmer for about 10-15 minutes until thickened. Remove from heat and let cool.
Toasted Ciabatta Preparation
- 6
Assembly
- 7
Assemble the Dish
On a serving platter, spread a generous amount of stracciatella. Top with rapini pesto, crispy prosciutto, and sprinkle with chopped pistachios. Drizzle with basil oil and balsamic reduction. Serve with toasted ciabatta on the side.