Stracciatella Semifreddo Recipes

Steps:

• Spray a 9 by 5 by 3-inch metal loaf pan with nonstick spray. Line the pan with plastic wrap, allowing the excess to hang over the ends and sides.
• Combine the crushed amaretti cookies and the melted butter. Put in the lined pan and press down to firm and form a crust.
• Whisk 1/2 cup of the sugar, the egg yolks, lemon juice, lime juice, limoncello, and salt in a large metal bowl to blend. Set the bowl over a saucepan of simmering water (do not allow the bottom of the bowl to touch the water). Whisk the egg mixture until it is thick and creamy, and a thermometer inserted into the mixture registers 160 degrees F, about 5 minutes. Set the bowl of custard into another bowl of ice water to cool completely. Stir in the zest.
• Using an electric mixer, beat the cream and remaining 1/4 cup sugar in another large bowl until firm peaks form. Using a large rubber spatula, gently fold the whipped cream into the custard. Spoon the mixture onto the prepared crust. Fold the overhanging plastic wrap over the custard and freeze until frozen, at least 8 hours or up to 3 days.
• Unfold the plastic wrap. Invert the semifreddo onto a platter and peel off the plastic wrap. Cut the semifreddo into 1-inch slices and sprinkle with crushed amaretti cookies and serve.

Steps:

• Making mozzarella: In a large pot, bring 2 quarts water and the kosher salt to a boil. Remove from heat and let cool to 180 degrees F.
• Add mozzarella curd to a large bowl and bring to room temperature. When the water has cooled to 180 degrees F, ladle it onto the curd. The curd will begin to look like shaggy mozzarella. Using a wooden spoon, stir and stretch the cheese until it forms a cohesive ball and takes on a "plastic" texture.
• Shaping mozzarella: Place half of the whey water (the salted water that turned the cheese curd into mozzarella) in another large bowl and chill to 80 degrees F. Meanwhile, work the mozzarella that's in the remaining warm whey water into 1 large ball. Knead and stretch the ball of cheese until there are no more lumps. Once the cheese is smooth, pull off a 4-inch section and put it into the second bowl containing the cooled whey water. Repeat this process with the remaining cheese.
• Making stracciatella: Take each of the sections of the mozzarella out of the cooled water and pull apart the strands (like string cheese). Put all of the pulled strands of cheese into a mixing bowl and add the heavy cream. Gently stir to make stracciatella. Set aside.
• Preheat oven to 400 degrees F. Place baguette slices on a baking sheet. Drizzle olive oil over the slices 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 cracked black pepper.

Steps:

• Bring the broth to a boil in a large saucepan over medium-high heat. In a bowl, whisk the eggs, cheese, parsley, and basil to blend. Reduce the heat to medium-low. Stir the broth in a circular motion. Gradually drizzle the egg mixture into the moving broth, stirring gently with a fork to form thin strands of egg, about 1 minute. Stir in the spinach, then season the soup, to taste, with salt and pepper.
• Ladle the soup into bowls and serve.