This isn’t a real recipe, but it is one of my favorite things to eat. Stracciatella is the word for shredded mozzarella (although it is also the word for a Roman egg-drop soup, Stracciatella alla Romana). The stracciatella that I love is mozzarella di bufala, shredded and frayed into thin threads, making stracciatella. It is served with arugula (and sometimes speck as well).
6 cups fresh arugula
8 ounces stracciatella
1. Divide the arugula between 4 small plates. Lay equal amounts of stracciatella over the arugula.
Make sure the cheese is not too cold; the flavor is more pronounced when served nearer room temperature.
An Oldways photo and recipe, by Sara Baer-Sinnott
Leave a comment