Stracciatella comes from the verb stracciare, which means “to tear apart.” Italians use the word for several foods, including the inside of burrata cheese, a soup in which the egg is dropped into hot broth, and this gelato, which consists of plain gelato, known as “fior di latte,” or “flower of milk,” with dark chocolate “shreds” strewn throughout. Ariana Flores, the assistant pastry chef for both restaurants, is always happy when this flavor goes back into rotation. It’s her favorite to eat, but I also think she likes the process of drizzling the chocolate over the ice cream to make the shreds. I love how plain stracciatella is—that it’s basically just milk, without even egg yolks or vanilla, which American chocolate chip ice cream generally contains—and I like the bright white color of it. If you want to make fior di latte, an Italian classic, simply omit the chocolate portion of this recipe. I especially like it topped with toasted pine nuts (page 63).
Like Sri Lankan cashew curry and vegan stuffed shells.
Put that half-full tub to use with recipes that go beyond the Italian American classics.
Like seared scallop piccata and chocolate Guinness cake.
A generous glug of stout gives this snackable loaf a malty depth.
Keep this easy frittata recipe on hand for quick breakfasts, impressive brunches, and fridge clean-out meals.
Turn humble onions into this thrifty yet luxe pasta dinner.
This broiled hot honey salmon recipe results in sweet, spicy, glossy fish coated in a homemade hot honey glaze for an easy weeknight dinner or make-ahead lunch.
A warmly spiced Ashkenazi charoset, perfect for your Passover seder—or spooned over yogurt the next morning.