Sautéed Stracchino with Pine Nuts, Cinnamon, and Amaretto
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.
Chef and co-owner
110 Waverly Place
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Lupa Osteria Romano
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New York, NY 10036
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