Ingredients
Vegetarian, Egg-free, Nut-free 
15 minutes total time (plus overnight chilling) 
6-8 Homemade stracciatella (make the day before serving)
- 250g fior di latte (fresh mozzarella)
- 125ml (1/2 cup) pure cream
- Small pinch flakey sea salt
To serve
- La bomba Calabrese (I've used Bippi Italian Bomba Spicy Spread)
- Fresh oregano leaves
- Zest of 1 lemon
- Extra virgin olive oil
- Freshly cracked black pepper
Method
Homemade stracciatella
- In a small bowl, tear the fior di latte into small pieces.
- Add the cream and a small pinch of salt.
- Stir to combine, cover, and refrigerate overnight.
To serve
- Scoop the stracciatella onto a serving plate.
- Spoon over a few tablespoons of la bomba Calabrese
- Sprinkle with fresh oregano leaves, lemon zest, and freshly cracked black pepper.
- Drizzle with extra virgin olive oil and serve with flatbread, focaccia, or pita chips.
Variation: For a delicious twist, layer charred broccolini over the stracciatella before adding the la bomba Calabrese, oregano, lemon zest, and black pepper. Finish with a drizzle of olive oil. Serve as a vegetable side or with fresh pita or flatbread for rolling.
NOTES
- Overnight is best: The stracciatella develops the perfect creamy texture and flavour if left in the fridge overnight.
- Fresh is key: Use the freshest fior di latte and cream you can find for the best taste.
- Make ahead: The stracciatella will keep for up to 3 days in the fridge, stored in an airtight container.
- Serving ideas: Try it with roasted cherry tomatoes, grilled zucchini, or as a topping for pizza.
- Bomba spice levels: The Bippi Italian Bomba Spicy Spread packs a gentle heat - adjust the amount to your taste.
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