Stracciatella Recipe

Inspired by Little Fox

Time30m

Serves2

creamy mozzarella, spring snap peas, mint, lemon oil, grilled LF bread

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Ingredients

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1
Prepare the Ingredients
Begin by rinsing the spring snap peas under cold water and trimming the ends. Cut the fresh mozzarella into small pieces or tear it into strips. Set aside.
2
Cook the Snap Peas
In a pot of boiling salted water, blanch the snap peas for about 2-3 minutes until bright green and tender-crisp. Drain and immediately transfer them to a bowl of ice water to stop the cooking process. Once cooled, drain again and set aside.
3
Grill the Bread
Preheat a grill or grill pan over medium heat. Brush both sides of the whole grain bread slices with a little lemon oil. Grill for 2-3 minutes on each side until golden and crispy.
4
Assemble the Dish
On a serving platter, combine the blanched snap peas, mozzarella, and chopped mint leaves. Drizzle with the remaining lemon oil and season with sea salt and black pepper to taste. Gently toss to combine.
5
Serve
Serve the stracciatella mixture alongside the grilled bread slices for dipping. Enjoy your fresh and creamy dish!