Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
For the Stracciatella Cheese
To Serve
Method
For the Stracciatella Cheese
- 1
Shred or pull the curds
If using fresh burrata, gently tear open the outer pouch and scoop out the creamy interior. If using fresh mozzarella curds, warm them briefly to make them pliable: place curds in a heatproof bowl and pour 1/4 cup (60 ml) of very hot (not boiling) water over them for 20–30 seconds, then drain. Using your hands or two forks, pull and shred the curds into irregular thin ribbons (stracciatella) and place them in a medium bowl.
- 2
Combine with cream
Pour the heavy cream over the shredded curds. Fold gently with a spoon until the curds are evenly suspended in the cream and the mixture is pillowy. You want loose ribbons in rich cream — do not overwork or blend smooth.
- 3
Season
Add the 1/2 tsp fine sea salt and fold gently to distribute. Taste and adjust salt if needed. Cover and refrigerate for at least 10 minutes, up to 2 hours, to let flavors meld. Serve at slightly cooler than room temperature (remove from fridge 10–15 minutes before serving).
To Serve
- 4
Prepare bread: toast slices of sourdough or country bread until crisp and lightly golden. Keep warm or at room temperature.
- 5
Plate the stracciatella: Spoon the prepared stracciatella into a shallow serving bowl or divide among individual plates. Make a small well in the center.
- 6
Finish with oil and honey: Drizzle the extra-virgin olive oil evenly over the stracciatella (about 2 tablespoons total). Warm the Marshall's Farm honey slightly (10–15 seconds in microwave or by placing jar in warm water) to make it pourable, then spoon or drizzle about 2 tablespoons of honey over the cheese and around the plate.
- 7
Season and garnish: Sprinkle the freshly cracked black pepper and flaky sea salt over the top. Scatter fresh basil leaves around or on top. If using, grate the lemon zest over the stracciatella for a bright pop.
- 8
Serve: Offer toasted bread alongside for spreading. Encourage guests to spoon stracciatella onto bread, finish with a drizzle of oil and honey, and a light sprinkle of pepper and salt. Leftovers: keep refrigerated in an airtight container up to 24–36 hours; add a little extra cream when serving if texture has firmed.