EVENTS & PRESS
CHEF OF THE MONTH
January 4, 2017
1 ½ qt panna, Di Stefano
1 ½ qt heavy cream
to season kosher salt
1qt fresh mozzarella, pulled and shredded by hand
1 Tbls pureed roasted garlic
1-2oz extra virgin olive oil
pinch large flake salt
4 turns freshly ground black pepper
toasted Italian bread (enough slices for the amount of guests)
In a mixing bowl, combine the panna and cream, whisk together to combine evenly; season with salt to taste
Add the shredded mozzarella and work the cream through the cheese evenly
Taste and adjust seasoning
To serve, spread the garlic puree on the edge of the bowl
Place the stracciatella in the bowl
Top with olive oil, salt and pepper
Serve with the toasted bread
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