2025 Annual Food & Drink Issue

Stracciatella Recipe

Dishes With Locally Made Ingredients

From farm-fresh produce to artisan bread and more, the Scenic City is abounding with a variety of farms and vendors offering goods that are made right here at home. Thus, it’s no surprise that Chattanooga restaurants are intentionally sourcing local ingredients to create some of their most delectable dishes. Here, we highlight five eateries that are serving up a taste of home in every bite.

Photos by Hacker Medias

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“Springtime is always fun in the kitchen. Vegetables pop up and disappear quickly, so we like to have dishes that serve as a vehicle to showcase the bounty of this time of year. Our vehicle for this dish is stracciatella, a soft and creamy mozzarella cheese. Seasonal produce from local Amish farms makes up the rest of the dish. Feel free to use whatever is fresh out of your garden or at the market. We serve this alongside toasted sourdough made right next door at Niedlov’s Bakery.” Jonathan Ferguson

 

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A bowl of creamy white beans topped with radish, herbs, and green onions, beside toasted bread and a glass of white wine.

Main Street Meats’ Stracciatella

Jonathan Ferguson
Main Street Meats' Stracciatella | CityScope® Magazine
Print Recipe Pin Recipe
Course Main Course
Cuisine Italian
Servings 6

Ingredients
  

For the compressed fennel

  • 1 fennel bulb shaved thin
  • 2 Tbsp. champagne vinegar
  • 2 Tbsp. lemon juice
  • 1 tsp. honey
  • 1 tsp. salt

For the pickled white beans

  • ½ cup dried white beans
  • 5 cups water divided
  • 1½ cups champagne vinegar
  • ½ cup sugar
  • 2 sprigs dill
  • 1 tsp. salt

For the ramp vinegar reduction

  • 1 cup champagne vinegar
  • ¼ cup ramp tops
  • 1 tsp. sugar

For the stracciatella:

  • 4 oz. ramp bottoms
  • 1 Tbsp. olive oil + extra for garnish
  • Salt and black pepper to taste
  • 4 oz. stracciatella cheese
  • Pinch of sea salt
  • ¼ cup pickled white beans
  • ¼ cup compressed fennel
  • 1 radish shaved thin
  • 1 tsp. chopped dill for garnish
  • 2 tsp. ramp vinegar reduction for garnish
  • Sourdough toasted, for serving

Instructions
 

For the compressed fennel

  • Combine all ingredients in a vacuum seal bag, and using your vacuum sealer as instructed, seal completely, compressing the fennel.

For the pickled white beans

  • Add beans to a pot with 4 cups of water and bring to a boil. Reduce heat to a simmer and slowly cook beans until tender.
  • Combine the rest of the ingredients and remaining cup of water in a small pot and bring to a boil to create the pickling liquid.
  • Once it has begun to boil, turn off the heat.
  • Then, once beans are tender, strain and transfer them to a container and cover with pickling liquid.
  • Allow to cool overnight.

For the ramp vinegar reduction

  • Combine ingredients in a sauce pot and reduce by half over medium heat.
  • Strain and reserve the liquid.

For the stracciatella

  • Season the ramps with oil, salt, and pepper.
  • In a pan, sear the ramps over high heat until they start to char. Transfer to a paper towel-lined plate and allow to cool.
  • On a large plate, spread the stracciatella and season with sea salt.
  • Top with the pickled beans, compressed fennel, shaved radish, and grilled ramps. Garnish with dill, olive oil, and ramp vinegar reduction. Serve with toasted sourdough.
Keyword Italian, meat, Stracciatella
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