Stracciatella di bufala 

Stracciatella cheese is composed of small shreds—hence its name, which in Italian is a diminutive of straccia ("rag" or "shred"), meaning "a little shred". It is a stretched curd fresh cheese, white in colour, and made the whole year round, but is thought to be at its best during the spring and summer months. This stracciatella is unusual in that buffalo herds and the cheeses made from their milk are much more common on the western side of the Apennines in Lazio and Campania. When mixed with thick cream, stracciatella is also used to make burrata (Italian for "buttered"): this is a rich, buttery textured cheese which comes enclosed in a bag of mozzarella and is thought to have been originally created in the early 20th century in Andria on the Murgia plateau. It is also now made outside Italy, especially in the United States and Argentina. Since neither stracciatella nor burrata keeps well even when refrigerated, these cheeses need to be consumed promptly, while they are still soft and fresh.

Ingredients

buffalo stracciatella 400 gr

zucchini 3

almonds 100 g

salted anchovies 

a few basil leaves

Method

Place the buffalo stracciatella as the first ingredient (possibly in a bowl). Place the peeled zucchini on top of the stracciatella with a paring knife (possibly creating a circle). Clean the salted anchovies and fillet them. Place them harmoniously on top of the zucchini. Add a few leaves of basil to give it an intense and mentholated flavor. Fry a handful of peeled almonds for a few seconds. Make small pieces and add them to the plate to give the crunchiness. Add a few drops of extra virgin olive oil. Enjoy your meal!