Description
Creamy Stracciatella Cheese with chili crisp and fennel served with toasted ciabatta for an Italian-inspired dish.
Ingredients
- 8 oz fresh mozzarella
- 8-9 oz heavy cream
- Pinch of salt
- 1/3 cup Calabrian chiles
- 1/3 cup marcona almonds, finely chopped
- 1.5 tbsp dried oregano, parsley and basil combined
- 1 tsp cane sugar
- 1 tsp tamari
- 5-6 garlic cloves, thinly sliced
- 1/3 cup olive oil
- 1/2 head fennel, thinly shaved
- Flaky salt to taste
- Black pepper
- Ciabatta
Instructions
- Shred mozzarella and combine with heavy cream and salt. Refrigerate at least 4 hours.
- Heat olive oil, then crisp garlic until golden. Remove garlic.
- Mix chiles, herbs, sugar, almonds, tamari, and hot oil. Chop and add garlic.
- Spoon chilled stracciatella into a bowl. Top with chili crisp, fennel, flaky salt, basil leaves, and black pepper. Serve with ciabatta.
Notes
- Let the cheese rest at room temperature 10 minutes before serving for best creaminess.
- Store cheese and chili crisp separately to keep flavors fresh.
- Use rustic bread like sourdough if ciabatta is unavailable.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: No-Cook / Quick Cook
- Cuisine: Italian