Mozzarella is a fridge staple, but lately a softer, creamier rival has been stealing the spotlight: stracciatella, the luscious heart of burrata. It tastes indulgent, yet you can recreate it at home with just a few ingredients and minimal effort. This easy method, inspired by a reel from Marisa (@chezmisa), delivers a spreadable, dreamy cheese that lifts salads, pizzas, and more.
Ingredients for authentic-tasting homemade stracciatella
- 2 balls of fresh mozzarella
- 150 ml full-fat heavy cream (at least 30% fat)
- 1 pinch of Espelette pepper or red pepper flakes
- 1 tsp mixed Italian herbs (oregano, basil, thyme, rosemary)
- Salt and freshly ground black pepper, to taste
How to make quick stracciatella at home
- Place the mozzarella on a plate and break it up with a fork into small shreds.
- Pour in the cold heavy cream and fold gently until the mixture is smooth and creamy.
- Season with salt, pepper, Espelette pepper, and the Italian herb blend.
- Adjust cream to reach your preferred texture — add more for silkier stracciatella.
Texture and seasoning tips
- Use very cold cream to help the mixture stay light and airy.
- For a chunkier bite, break the mozzarella less finely.
- For milder flavor, reduce the Espelette and boost the herbs.
Delicious ways to serve your homemade stracciatella
Stracciatella is versatile and elevates many dishes. Try it warm or chilled.
- Classic: Spoon over sliced tomatoes, drizzle with olive oil, and scatter basil.
- Roasted vegetables: Serve atop hot roasted peppers, zucchini, or eggplant.
- Pasta or risotto: Add a dollop just before serving for silkiness.
- On pizza: After baking, place a generous spoonful on the hot pie as a finishing touch.
- Sweet-savory idea from Marisa: Arrange 2 ripe figs, quartered, on the stracciatella. Top with basil leaves and a drizzle of honey for a tempting sweet-salty contrast.
Variations, storage advice, and chef shortcuts
- Add a splash of olive oil or a teaspoon of lemon zest for brightness.
- Swap Espelette for cracked black pepper and a pinch of smoked paprika for depth.
- Make it fresh: prepare stracciatella just before serving to keep its light texture.
- Store extras in a sealed container in the fridge for up to 24 hours, but expect some separation. Stir gently before serving.
- Short on fresh mozzarella? Use burrata scraps or torn fresh curd if available.
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