It’s impossible to go wrong with stracciatella cheese, but one particularly delicious way to serve it is topped with crushed pistachios, a drizzle of olive oil and perhaps some ribbons of honey if you’re feeling something a little sweet. Seasoned with pink Himalayan salt, served with toasted crostini, and paired with a classic Pinot Grigio, it’s a crowd-pleaser that feels elevated and unexpected.
The Dish
I’m a huge fan of stracciatella cheese, and have used it in many recipes like my pasta with spring peas in a white wine sauce. After dining out in Italy last summer and finding it served straight up – literally, Italians will eat this cheese as an appetizer with a spoon. Sometimes with accoutrements like nuts, jams or honey. I have since brought the Italian approach to stracciatella home. Treating the cheese as a blank canvas, I love to experiment with a variety of combinations of nuts and other seasonings – especially when I’m kind of bored with a typical cheese board, it’s fun to bring in stracciatella as a lesson common option.
For spring and summer, I always enjoy serving stracciatella with high-quality extra virgin olive oil and pistachios (roasted and salted, ideally). Sprinkled with a little pink sea salt, it’s a delightfully savory, nutty, and bright combination. If I’m yearning for just a bit of sweetness, a drizzle of honey does the trick perfectly. The olive oil and light seasoning don’t overpower the delicate flavor of the cheese, and the pistachios add a satisfying crunch and texture. Viva la Italia and scoop this up with a spoon, or spread some on to a toasted slice of crostini.
The Wine
For a dish with delicate flavors, it’s best to go for a wine that isn’t overly bold. I love to pair this particular dish with an Italian Pinot Grigio. I picked up a truly delightful bottle from the Common Market here in Charlotte. Nothing fancy, just a $12.99 bottle of 2019 Kris Pinot Grigio with flavors of tangerine, pear, almond, and a hint of florals. Actually one of the better and more flavorful Pinot Grigios I’ve had, I was pleased to discover this budget bottle.
This specific bottle was a slam dunk with the stracciatella. Olive oil and pistachios meld beautifully with the citrus and nutty notes of the wine. This Pinot Grigio has a balanced acidity but a rounder mouthfeel than you might expect – another reason it paired well with the roundness of olive oil and a creamy cheese. If you can manage to find this bottle, definitely grab it. But otherwise experiment with whatever Pinot Grigio you have access to at your local wine shop! Ask the staff for something with cirtus and nut notes and round mouthfeel, and you may find something just as amazing for this pairing.
Stracciatella with Pistachios, Olive Oil, and Himalayan Pink Salt
- Prep Time: 2 minutes
- Cook Time: 4 minutes
- Total Time: 6 minutes
- Yield: 4–6 servings 1x
- Category: Appetizer
- Cuisine: Italian
- Diet: Vegetarian
Description
Creamy stracciatella seasoned with pink sea salt, a drizzle of extra virgin olive oil and crushed pistachios. Serve with costrini and pair with a Pinot Grigio for a fun take on a cheese appetizer.
Ingredients
- 1 bag (approx. 14 oz) of Stracciatella
- 1/4 cup of crushed pistachios
- 1–2 tablespoons Extra Virgin Olive Oil
- Himalayan Pink Sea Salt, to taste
- Optional: Honey, to taste
- French Baguette or Ciabatta
Instructions
- Slice baguette or ciabatta and brush slices with olive oil.
- Broil the bread slices on low for 3-4 minutes in the oven. Keep an eye on them so they don’t burn!
- Simply transfer stracciatella from the bag to a serving bowl.
- Top with crushed pistachios, a few drizzles of olive oil, and some honey if opting for a sweeter take.
- Sprinkle with pink salt to taste.
- Serve with crostini and a glass of Pinot Grigio.
Notes
Stracciatella can be difficult to find in the states, so if you must settle – burrata is a great second choice!
Sydney is a 29-year old American living between France and Italy. She has a WSET Level 2 certification in wine, along with a degree in environmental engineering and an MBA. She loves exploring local farmer’s markets, haunting her favorite wine bar, and discovering new restaurants.
Wisconsin cheesemaker BELGIOIOSO makes both stracciatella and burrata cheese, among many others (I revere their parmesan!) and their website has a ‘product locator’ so anyone can find which store near them has their products for sale.
https://www.belgioioso.com/products/ I hope it helps someone!
Author
Robin – thank you so much for sharing this resource! I’m sure it will be helpful to people who can’t typically find it at their standard grocer. I love their burrata and frequently purchase it from my local grocery store as well! I wish they stocked their stracciatella but it’s a good excuse for me to stop into the specialty cheese shop near me.
Thanks for stopping by and sharing that link!
So yummy!!! I tried just as you said and it was such a delish bite! In heaven. Here in LA you can find it but it’s not everywhere of course! Etaly is like your food fairy godmother and that’s where I got mine. Thank you for this recipe!
Author
I’m so glad you enjoyed it! Stracciatella really is heaven, isn’t it?! There’s a bit of irony in the fact that it’s difficult to find, even in food-forward cities like LA and NYC.
I’ve been to Eataly before as well — great spot 🙂
Always a crowd-pleaser, especially for those who haven’t had stracciatella before!