Stracciatella cheese

Sweet potato ravioli is an exquisite Italian recipe that combines the tenderness of homemade pasta with the refined flavor of sweet potato and creamy stracciatella. Baked until soft, the sweet potato adds a delicate sweetness to the filling, nicely complemented by fresh lemon zest. The dough made from durum wheat and carrot juice makes the ravioli elastic and aromatic. The finishing touch is a gentle creamy sauce with vegetable broth that highlights the rich flavor of the dish. Served with grated Parmesan and dried duck, these ravioli become a true gastronomic delight. This dish can be served at a festive dinner, surprising guests with its original combination of ingredients and rich taste.

Bruschetta with sautéed mushrooms and stracciatella is a refined combination of crispy bread, tender caramelized mushrooms, and velvety stracciatella. Bruschetta is a traditional Italian appetizer that serves as an ideal base for many variations. In this recipe, the mushrooms infused with garlic, thyme, and rosemary acquire a deep and rich flavor that harmoniously complements the acidity of balsamic vinegar. The tenderness of stracciatella makes the dish particularly enticing, giving it a creamy texture. It’s best to serve bruschetta immediately while the bread remains crispy and the cheese melts over the warm mushrooms. This is an excellent appetizer for aperitifs or light snacks, perfectly paired with white wine or herbal teas.

Chef Vadim Nazarkin shared with us the recipe from the menu of the restaurant "Kamchatka.

Brand chef Ilya Blagoveshchensky shared with us a recipe from the Sapiens restaurant menu.

Radish with stracciatella is a modern interpretation of classic gastronomic combinations, where the freshness of vegetables harmonizes with the creaminess of cheese. This recipe combines the crunchiness of radish, the spiciness of celery, and the aromatic greens of parsley in a juicy sauce enhanced with parmesan and almonds. At its core is stracciatella, a soft and creamy cheese that gains new depth when combined with greens. Radish tops add extra texture and a slight bitterness to the dish, while finishing touches of olive oil, salt, and pepper highlight its culinary sophistication. This dish is perfect for a summer dinner or light aperitif, delighting with its originality and freshness. It aims to surprise and inspire by revealing subtle nuances of flavor contrasts.

Baked pepper with stracciatella is a true symphony of flavors, combining Italian tenderness and Eastern spice. The dish originates from Mediterranean cuisine, where baked vegetables are valued for their rich taste. Sweet pepper roasted to caramelized softness takes on smoky notes, while a marinade of cilantro, garlic, oregano, and paprika adds zest. The delicate, creamy stracciatella—an exquisite Italian cheese—completes the composition with airiness and lightness. This dish is perfect for both a cozy dinner and a festive table as it delights not only in taste but also in the harmony of textures. Serving it on crispy baguette turns each bite into an ideal balance between tenderness and richness.

Spaghetti with stracciatella cheese is a simple yet exquisite dish of Italian cuisine that combines the tenderness of pasta with the creamy texture of stracciatella cheese. This cheese, originating from the Apulia region, is known for its softness and rich dairy flavor. In this recipe, it complements the sweetness of cherry tomatoes, the spiciness of dried onion, and the freshness of arugula. Olive oil gives the dish a silky texture while sea salt and black pepper enhance its aroma. Shirataki spaghetti makes the dish lighter, perfect for those watching their diet. Served hot with melting cheese and juicy tomatoes, it creates a harmony of flavors that transports you to sunny Italy.

Millet risotto with pumpkin and shrimp is a unique gastronomic experience that combines Italian classic with unexpected ingredients. Millet adds softness and a nutty flavor to the dish, while sweet pumpkin harmonizes with the seafood taste of shrimp. The origins of risotto trace back centuries into Italy's culinary traditions, where slow cooking with broth creates a delicate texture. White wine adds a slight acidity, while parmesan and stracciatella contribute creamy richness. The dish is aromatic, velvety, and incredibly refined. It is served as an elegant main course or a vibrant accent for festive dinners, with tarragon bringing freshness and a spicy note. Risotto is best enjoyed immediately after preparation when its texture remains creamy and the aromas are fully revealed.

Combining stracciatella with spinach is not our habit, but an Italian one. Every year in Italy they prepare the Easter pie "Pasqualina" with exactly this spectacular filling. But if you want something original, you can bake pancakes in Italian style on one of the days of Maslenitsa. It is more logical to serve them not with the usual sour cream - there is enough creamy taste in stracciatella - but with some spicy and bright Italian sauce: pesto or bolognese.

Chef Yuriy Goloperov shared the recipe from the Lark Café restaurant menu with us.

Millet porridge with pumpkin is a cozy dish of Russian cuisine inspired by the traditions of village breakfast. Millet, known for its tenderness and nutritional value, acquires a sweet taste and velvety texture when combined with pumpkin. Baked pumpkin with honey reveals deep caramel notes, while fried pieces with mint add freshness. Butter and milk make the porridge creamy, and pumpkin seeds give it a light crunch. The finishing touch is stracciatella cheese, which adds tenderness. An ideal dish for a cozy morning, especially with cappuccino. Millet porridge with pumpkin is not just food but a warm ritual that warms the soul.

The recipe was shared with us by German Vladimirov, chef of the restaurant Kislovsky Taste & Place.

The recipe was shared with us by the chef of the Cutta Cutta restaurant Igor Gubanov.

Sergey Artamonov, chef of the restaurant "Ceretto More", shared the recipe with us.

The recipe was shared with us by the chef of the Drinks @ Dinners restaurant Evgeny Mikhailov.