Sauteed Stracchino with Pine Nuts, Cinnamon, and Amaretto
Remarkably, this dessert from chef Mario Batali contains no added sugar -- the amaretto in the sauce is plenty sweet enough. A cheese that comes from Italy, Stracchino is soft, mild, and fairly rich.
- 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
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.
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.
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.