Stracciatella is fresh mozzarella mixed with cream, the filling in the centre of burrata cheese. It can also be purchased on its own. This recipe is from Nonna Ciana’s cooking classes at Farm Le Pietre Vive di Montaperti in Tuscany.
Ingredients
- Zucchini 500 g, washed and diced
- Onion 1 small, finely chopped
- Garlic 1 clove, chopped
- Olive Oil for frying
- Stracciatella 250 g
- Chili Flakes to taste
- Salt and Freshly Ground Black Pepper to taste
- Cooked Pasta for serving
Cook it
- Heat the olive oil in a deep skillet and fry the onion, garlic and zucchini until softened but not browned.
- Add a little water and continue to cook until the vegetables are tender.
- Remove from the heat and mix in a blender or use a mixer to reduce to a creamy consistency.
- Serve over pasta.
