Tag: Stracciatella

Malloreddus recipe with savory and stracciatella sauce – Italian Cuisine

Malloreddus recipe with savory and stracciatella sauce

  • 300 g cherries
  • 300 g re-milled durum wheat semolina
  • 250 g stracciatella di burrata
  • 100 g tomato
  • 80 g spring onion
  • saffron powder
  • extra virgin olive oil
  • savory
  • salt
  • pepper

For the recipe of malloreddus with savory and stracciatella sauce, mix the semolina with 140 g
of slightly warm water, a pinch of salt and one of saffron. Work the mixture until it is homogeneous. Place it under a bowl and let it rest for 30 minutes. Then divide it into small loaves of 4-5 mm in diameter and cut them into pieces about 1 cm long. Pass them on the special tool (a sort of tiny chopping board in striped wood) by dragging them with your thumb so as to roll them up on themselves.
FOR THE SEASONING: Stone the cherries and cut them into pieces. Cut the tomato into pieces. Clean the onion. Slice it and brown it in a pan with 3 tablespoons of oil, a generous grinding of pepper and a sprig of savory minced. Add a ladle of water and, when it has evaporated, add the tomato, cherries and a pinch of salt.

Recipe Shells, agretti, cherry tomatoes and stracciatella – Italian Cuisine

Recipe Shells, agretti, cherry tomatoes and stracciatella

  • 350 g pasta like shells
  • 350 g cherry tomatoes
  • 250 g stracciatella (stuffed with burrata)
  • 200 g agretti
  • basil
  • extra virgin olive oil
  • salt
  • pepper

For the recipe of shells, agretti, small tomatoes and stracciatella, peel the agretti and scald them in boiling salted water for a few seconds; Drain and boil the pasta in the same water, according to the times shown on the package. Place the whole tomatoes in a baking pan lined with baking paper, season with oil and salt, bake at 200 ° C for 7-8 minutes, then peel them. Brown them with the agretti in a pan with oil, salt and pepper for 1 minute. Drain the pasta and toss it for 1 minute in the pan with the tomatoes and the agretti, together with 1 tablespoon of stracciatella and a handful of basil leaves. Distribute the pasta on the plates, complete with the remaining stracciatella and serve.

Risotto with stracciatella and tomatoes – Italian Cuisine

»Risotto with stracciatella and tomatoes

Peel the shallot and chop finely, then brown it in the pan with the oil, along with half coarsely chopped anchovies.
When the anchovies are melted, add the rice and toast it for a couple of minutes, stirring often.

Then start cooking with the hot broth, stirring constantly, adding more broth as it is absorbed.
When the rice is cooked but still slightly al dente and the consistency is creamy, remove from the heat.
Stir in the stracciatella and let it rest for a couple of minutes.

Then cut the dried tomatoes into thin slices and add them to the risotto keeping aside a few pieces for decoration.
Taste and evaluate if you need to adjust salt (anchovies and tomatoes are salty, so there should be no need, but it also depends on personal tastes).

Serve the risotto with stracciatella and tomatoes, decorated with the anchovies and the remaining tomatoes and serve.

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