is one of the recipes that has been provided by
Shirley Cline from San Francisco. (You can contact
Shirley by emailing her - click here).
says: "I made this dessert a couple of weeks
ago (it is Mario Batali recipe) and it was absolutely
delicious. Served it for company, and they loved
it. I was able to get the Stracchino cheese at
our Italian Deli.
cuisine is known for its simple yet scrumptious
desserts, like this delicious recipe for sautéed
Stracchino. Remarkably, this dessert contains
no added sugar - the amaretto in the sauce is
plenty sweet enough. A cow’s-milk cheese that
comes from the Lombardy region of Italy, Stracchino
is soft, mild, and fairly rich. If desired, Taleggio
cheese can be substituted for the Stracchino".
ounces Stracchino cheese, well refrigerated
1/2 cup pine nuts, spread out on a plate
2 tablespoons plus 2 teaspoons unsalted butter
1/2 teaspoon ground cinnamon
3/4 cup amaretto liqueur
the cheese into 4 inch squares about 1/2 inch
into the pine nuts so that the nuts adhere to
one side, and set aside.
a 10 inch non-stick pan over medium heat, and
add 2 tablespoons butter. When the butter is
sizzling, place the cheese in the pan, nut side
down, and cook until golden brown on the nut
side, about 3 minutes.
each piece, and place on a separate plate, nut
the cinnamon, amaretto, and remaining 2 teaspoons
butter to the pan and reduce by half over high
heat, about 2 minutes.
the sauce over the cheese, and serve immediately.