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SAUTEED STRACCHINO WITH PINE NUTS, CINNAMON, AND AMARETTO

 Italian cuisine is known for its simple yet scrumptious desserts, like this delicious recipe for sautéed Stracchino. Remarkably, this dessert contains no added sugar—the amaretto in the sauce is plenty sweet enough. A cow’s-milk cheese that comes from the Lombardy region of Italy, Stracchino is soft, mild, and fairly rich. If desired, Taleggio cheese can be substituted for the Stracchino.

Sautéed Stracchino with Pine Nuts, Cinnamon, and Amaretto

Serves 4

 

12 ounces Stracchino cheese, well refrigerated

1/2 cup pine nuts, spread out on a plate

2 tablespoons plus 2 teaspoons unsalted butter

1/2 teaspoon ground cinnamon

3/4 cup amaretto liqueur

 

1. Cut the cheese into 4-inch squares about 1/2 inch thick. Press into the pine nuts so that the nuts adhere to one side, and set aside.

 

2. Heat a 10-inch nonstick pan over medium heat, and add 2 tablespoons butter. When the butter is sizzling, place the cheese in the pan nut side down, and cook until golden brown on the nut side, about 3 minutes.

 

3. Remove each piece, and place on a separate plate, nut side up. Add the cinnamon, amaretto, and remaining 2 teaspoons butter to the pan, and reduce by half over high heat, about 2 minutes. Pour the sauce over the cheese, and serve immediately.

Mario Batali

Chef and co-owner

 

Babbo

110 Waverly Place

New York, NY 10014

212-777-0303

 

Lupa Osteria Romano

170 Thompson Street

New York, NY 10012

212-982-5089

 

Esca

402 West 43rd Street

New York, NY 10036

212-564-7272

Mario Batali

“Holiday Food” (Clarkson Potter, 2000; $30)

“Simple Italian Food” (Clarkson Potter, 1998; $30)

 

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Comments (1)

  • elisej 6 Jul, 2012

    This was simple and great- at first I tried stracchino (had to buy it at a specialty cheese shop) but at least the one I bought was too strong to use in a dessert. So I tried a mild goat cheese brie, and it was wonderful. It ended up a bit too melty so next time I'll try freezing it for a few minutes before sauteeing it.