Culture Magazine

60 culturecheesemag.com BEGINNINGS 2024 RECIPES STRACCHINO POTATO GRATIN This simple, hearty dish just may replace your main. Lightly seasoned with nutmeg and thyme, this recipe truly highlights the milky tang of stracchino cheese. Serves 6 to 8 1 tablespoon olive oil 2 shallots, minced 2 thyme sprigs, stems removed and chopped 1 cup heavy cream 8 ounces stracchino, cut into ½-inch cubes 1¼ teaspoons salt ¼ teaspoon white pepper ⅛ teaspoon nutmeg 2 pounds russet potatoes fHeat oven to 375°F. fWarm olive oil in a medium pot over medium heat. Add shallots and cook for 3 minutes, or until translucent. Add thyme and cook for 30 seconds, or until fragrant. Add cream and bring to a simmer. Remove from heat and add stracchino, stirring until melted. Season with salt, pepper, and nutmeg. Set aside and cool to room temperature. fSlice potatoes on a mandolin at ¹⁄ 16 -inch thick and place in cold water. Slices should be thin and translucent. fLightly grease an 8-by 8-inch pan and line with parchment paper. Add a flat layer of potatoes to the pan. Spoon just enough sauce over the potatoes to cover the layer. Repeat layering potatoes and sauce until the pan is almost full. Cover with foil and cook for 30 minutes. fRemove foil and cook for an additional 10 to 20 minutes, or until a knife passes through the middle with no resistance. Remove from oven and cool for 15 minutes before serving. STRACCHINO ARANCINI WITH POMODORO SAUCE Stracchino gives these arancini a more gooey texture (queue the perfect cheese pull), and thyme adds peppery-sweet balance to this fried Italian staple. Serves 4 POMODORO SAUCE: 1 28-ounce can whole peeled tomatoes ¼ teaspoon chili flakes, optional 1 tablespoon olive oil 1 tablespoon freshly chopped oregano 4 garlic cloves, minced 2 teaspoons sugar ½ teaspoon kosher salt ARANCINI: 2 tablespoons olive oil 2 garlic cloves, minced 1 shallot, minced 1 cup Arborio rice ½ cup white wine 4 cups chicken stock 8 ounces stracchino 1 tablespoon freshly chopped thyme 1 teaspoon salt ½ teaspoon finely ground black pepper 4 cups canola oil ⅓ cup all-purpose flour 2 cups panko breadcrumbs 4 large eggs, beaten POMODORO SAUCE: fPuree tomatoes and chili flakes in a blender until smooth. fWarm olive oil in a medium saucepot over medium heat. Add oregano and garlic. Cook for 1 minute, or until fragrant. Add pureed tomatoes and remaining ingredients. Cook on low until thickened, about 30 minutes, stirring often. ARANCINI: fWarm olive oil in a large saucepan over medium heat. Add garlic and shallot and cook for 3 minutes, or until translucent. Add rice and cook for 2 minutes, or until slightly toasted. Add white wine, stirring often with a wooden spoon, and cook until evaporated. Add chicken stock ½ cup at a time. Wait until stock is almost completely absorbed into rice before adding more. Repeat until all stock is added. fRemove from heat and stir in stracchino, thyme, salt, and pepper.

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