An ingredient to always keep in the refrigerator because we can prepare many recipes! Here are some examples
Cheese of soft paste of Lombard origin, lo stracchino, probably owes its name to a word from local dialect: "stracch", Which means tired and refers to cows who returned "tired" from summer pasture and produced little milk. To make stracchino, in fact, it takes very little milk and its seasoning it is very short, twenty to thirty days at most. Its flavor is delicate, and among the nutritional properties – in addition to calcium – there is also a fair amount of phosphorus.
Light but not too light
From a nutritional point of view, stracchino provides a lower calorie intake respect to cheeses seasoned and, if consumed in the right quantities, it can also be considered suitable for low-calorie diets. However, it should be noted that, given the high percentage of saturated fat in the stracchino, there are other fresh cheeses lighter like ricotta and quark.
How to use it in the kitchen
Stracchino can be used in the kitchen either alone, as table cheese or spread on bread or croutons, either in numerous recipes. Excellent paired with vegetables with a bitter taste, like radicchio, artichokes, chicory, this cheese is also perfect in combination with cold cuts or sausages with an intense flavor, such as speck.
The recipes with stracchino
Widely used for stuffing wraps and to prepare the risotto with courgettes, stracchino can be used in many dishes, even desserts. Do you want some examples? Let's start this rundown with a delicious one flat bread with stracchino, one savoury cake light made with buckwheat and delicate lasagna homemade. Or some crepes or some puff pastries. Perfect to mix with vegetables, it is the secret ingredient to prepare, for example, cabbage rolls or one friar beard pie and carrots, or even some Stuffed onions. And the sweets? A classic cheesecake, one a thousand leaves with pears full of taste and, even, i Lady's Kisses.
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