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stracciatella

About a year ago, a pizzeria opened up in our neighborhood in NYC. They had wonderful pizza: perfectly fermented dough, slowly cooked tomato sauce, highest-end mozzarella cheese, and interesting toppings. One of the favorite toppings in that place was stracciatella. After being baked, they used to top the steaming hot pizza slice with cold stracciatella, creating a perfect bite and balancing the temperature right away. I loved that topping. I mean, how can you go wrong with stracciatella? It's the best part of burrata: the inside, soft cream that spreads joy on everything it's added to. And then I wondered how it's made. You know, this might not be the traditional way of making stracciatella, but it's a great way to make it happen and impress your guests easily! Make sure you make enough because everyone is going to get addicted to it. With only three ingredients and done in less than an hour with minimal effort! Let's gooooo!

Ingredients