Melted Stracchino with Sun-dried Tomatoes: a very quick dish to prepare, perfect even at the last minute when we want to impress our guests with something different from the usual, but really tasty. Just a few ingredients and a pan are enough to bring to the table a creamy, stringy second course with a delicious crust underneath and all the flavor of sun-dried tomatoes. I prepared it to use some stracchino nearing expiration, and it was a success: no waste and maximum yield! No need to add salt, just a few fresh basil leaves to complete the dish. Ideal to serve with crusty bread or as a tasty side dish, ready in less than 10 minutes. A simple idea to vary with taste and not eat the same things all the time.
before moving on, you can’t think of other quick ideas to always vary our .
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 2 Minutes
- Portions: 2
- Cooking methods: Stovetop
- Cuisine: Italian
- Energy 182.30 (Kcal)
- Carbohydrates 3.54 (g) of which sugars 0.00 (g)
- Proteins 10.06 (g)
- Fat 14.67 (g) of which saturated 0.28 (g)of which unsaturated 1.62 (g)
- Fibers 0.89 (g)
- Sodium 39.96 (mg)
Indicative values for a portion of 65 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 3.5 oz stracchino
- 3 sun-dried tomatoes in oil
- A few leaves basil
Tools
- 1 Pan
Preparation
Tonight I took the stracchino and put it in a non-stick pan 7 inches, without adding oil. Over medium heat, I let it melt covered with the lid
When the stracchino has melted, we add the sun-dried tomatoes in oil and continue cooking for another five minutes or so, until a crispy crust forms on the base, being careful not to burn it.
NOTES
In this recipe, it is not necessary to add either salt or oil: the stracchino is already flavorful, and the sun-dried tomatoes in oil provide the right balance. At the end of cooking, you can add a few fresh basil leaves to scent and make the dish even tastier. If you like, a pinch of black pepper is great.
It is recommended to consume it immediately, very hot, when it is still stringy and creamy. It is an excellent fridge-emptying idea, also perfect as a single light dish or as a vegetarian second course to be accompanied with toasted bread.
If desired, you can also add black olives, capers, or a few anchovies in oil to enrich the flavor
FAQ (Questions and Answers)
Can I use another cheese instead of stracchino?
Yes, you can replace stracchino with other creamy and delicate cheeses like crescenza or robiola, but you will get a slightly different result.
Can I prepare it in advance?
Better not. This dish should be enjoyed hot as soon as it is prepared, when it is still stringy and with the crispy crust.
