Stracciatella Tradizionale Recipe

Time15m

Serves2

crescenza, arugula, ligurian olive oil

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Ingredients

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1
Prepare Stracciatella and Crescenza
Remove the stracciatella from its container and gently fold it with a fork to make it creamy but still slightly stringy. Place the stracciatella in the center of a shallow serving bowl or on a wide plate. Tear or slice the crescenza into rustic pieces and arrange them around or under the stracciatella so they mingle but remain distinct.
2
Arrange Arugula
Pile the washed and dried arugula loosely around the cheese in a single layer so leaves will pick up dressing and olive oil. If using larger leaves, tear them into bite-sized pieces for easier eating.

3
Make the Dressing
In a small bowl or measuring cup, whisk together the Ligurian olive oil, fresh lemon juice, sea salt, and freshly ground black pepper until emulsified. Taste and adjust seasoning — the olive oil should be forward but balanced by a subtle brightness from the lemon and the salt.
4
Dress the Salad and Cheese
Drizzle about 2 tablespoons of the dressing evenly over the arugula and the crescenza, allowing some to pool gently into the stracciatella to loosen it and marry flavors. Reserve about 1 tablespoon of dressing to finish, if desired.
5
Final Seasoning and Serve
Finish with a final tiny drizzle (about 1/2 to 1 teaspoon) of Ligurian olive oil directly over the stracciatella for shine and flavor. Sprinkle a small pinch more of sea salt and a crack of black pepper over the cheese and arugula to taste. Serve immediately with toasted sourdough or ciabatta slices on the side so guests can spread the creamy cheeses onto bread.