Christian smears his easy and delicious, homemade stracciatella on garlic and tomato-rubbed rustic bread!
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RECIPE THANKS TO CHRISTIAN PETRONI
Overall: 1 hr 40 min (consists of cooling time).
Active: 1 minutes.
Yield: 6 to 8 servings.
1 tablespoon kosher salt (17 grams).
1 pound mozzarella curd, burglarized little pieces.
1 cup whipping cream.
1 baguette, sliced into 1-inch-thick pieces.
1/2 cup extra-virgin olive oil, plus more for garnish.
2 cloves garlic, halved.
1 ripe tomato, cut in half.
Flaky sea salt.
Newly split black pepper.
Making mozzarella: In a big pot, bring 2 quarts water and the kosher salt to a boil. Get rid of from heat and let cool to 180 degrees F.
Add mozzarella curd to a big bowl and give room temperature. When the water has cooled to 180 degrees F, ladle it onto the curd. The curd will start to look like shaggy mozzarella. Utilizing a wood spoon, stir and stretch the cheese up until it forms a cohesive ball and handles a "plastic" texture.
Forming mozzarella: Place half of the whey water (the salted water that turned the cheese curd into mozzarella) in another big bowl and chill to 80 degrees F. On the other hand, work the mozzarella that's in the remaining warm whey water into 1 big ball. Knead and extend the ball of cheese till there are no more lumps. As soon as the cheese is smooth, manage a 4-inch area and put it into the second bowl including the cooled whey water. Repeat this procedure with the staying cheese.
Making stracciatella: Take each of the areas of the mozzarella out of the cooled water and pull apart the strands (like string). Put all of the pulled hairs of cheese into a blending bowl and include the heavy cream. Carefully stir to make stracciatella. Set aside.
Preheat oven to 400 degrees F. Location baguette pieces on a flat pan. Drizzle olive oil over the pieces and place in the oven to toast, about 10 minutes. Remove from oven and, while still warm, rub cut side of garlic over the toasted bread. Then rub the bread with the cut side of tomato while gently squeezing the tomato halves. Top slices with a generous spoonful of stracciatella followed by a drizzle of olive oil, flaky sea salt and freshly broken black pepper.
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