May 20, 2019 Last Updated 6:31 AM, Nov 9, 2017

Red and White Stracciatella

Red and White Stracciatella
Brooks Headley's Red and White Stracciatella. Photo by Battman

Brooks Headley, Pastry Chef at Del Posto, New York, NY, and one of's Top 10 Pastry Chefs in America 2013, shares his signature Red and White Stracciatella recipe.

Read more about Chef Brooks Headley's Top 10 Pastry Chef 2013 Honors.


Yield: 8 servings


17.6 oz/500 g mozzarella curd
17.6 oz/500 g best quality heavy cream
Extra-virgin olive oil

Prepare the curd as you would to make balls of mozzarella, but instead pull into strands and drop into the room temperature heavy cream seasoned with salt. Add olive oil until it looks glossy. Set aside at room temperature. Do not refrigerate.

Strawberry Quick Jam:

3 pt/3 lt greenmarket strawberries
7 oz/200 g granulated sugar
Juice of 1 lemon
Pinch of salt

Cut the tops off of the strawberries and cut into irregular chunks. Toss with sugar and lemon juice and then season to taste with the salt. Tip onto a sheet tray lined with a non-stick baking mat, juice included. Bake in a 200°F oven until the fruit is dehydrated slightly and the juices have turned into a sticky glaze, about 1 ½ hours. Set aside to cool. It will be gooey and jam-like.

Olive Oil Croutons:

1 stale loaf rustic Italian bread (filone)
7 oz/200 g granulated sugar
0.35 oz/10 g salt
7 oz/200 g olive oil

Cut the crust off of the loaf and pull the bread into irregular chunks by hand. Toss with the sugar, salt, and olive oil and tip onto a parchement paper-lined sheet tray. Bake in a 300°F oven until dried out and crunchy, getting a tiny bit of golden brown color. Allow to cool and store in a dry container.


Extra virgin olive oil
Freshly ground black pepper

Place some strands of stracciatella in a shallow bowl (divide into 8 portions) and top with a few blobs of strawberry jam (add some cut up fresh strawberries as well). Top with a few olive oil croutons, a pinch of black pepper, and a drizzle of olive oil.

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