Stracciatella from Apulia, strands of pasta filata cheese steeped in cream, the heart of burrata.
It is made from shreds of pasta filata torn by hand, hence its name (stracciare means to tear), mixed with liquid cream.
The texture is melting and creamy, the flavour mild, with the milky edge of fresh cheese.
It goes on raw, on a pizza straight from the oven, on hot pasta, tomatoes or anchovies. For an antipasto, a drizzle of olive oil, black pepper and crusty bread are all it needs.
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Stracciatella from Apulia, strands of pasta filata cheese steeped in cream, the heart of burrata.
