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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.

  • Servings: 4

Source: Martha Stewart Living Television, March 1999


  • 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.

Cook's Notes

If desired, Taleggio cheese can be substituted for the Stracchino.

Reviews Add a comment

  • elisej
    7 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.