Main Street Meats’ Stracciatella
Main Street Meats' Stracciatella | CityScope® Magazine
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.