Jonathan Rassi’s Stracciatella with Green Peas, Pecans and Mustard Microgreens

Preparation

• Stracciatella

  • On a work surface, cut the mozzarella into strips 1/2 inch (1 cm) thick. Place in a large bowl and set aside.
  • Fill a medium bowl with cold water and ice. Set aside.
  • Pour the cream into another medium bowl.
  • In a pot, heat the 8 cups (2 litres) water to 185°F (85°C). Pour the hot water over the mozzarella. Let sit for 2 minutes.
  • Using a wooden spoon, stir the mozzarella. With the heat of the water, the cheese will melt and stick together.
  • Remove the cheese from the hot water, stretching it to a length of about 12 inches (30 cm) long and folding it back on itself. Repeat this process about 10 times. If the cheese hardens, plunge it back into the hot water until it regains its flexibility. Place the stretched cheese in the bowl of ice water to cool and firm up.
  • Remove the cheese from the water. Shred it into strands and cut it into pieces about 4 inches (10 cm) long. Return to the bowl of ice water.
  • Drain and pat the shredded cheese dry. Season with salt and place in the bowl with the cream. Mix well. Cover and refrigerate for at least 24 hours.

• Pitas

  • Meanwhile, in a small bowl, combine ¼ cup (60 ml) of the warm water with the yeast and sugar. Let sit for 5 minutes at room temperature.
  • In a large bowl, combine the flour and salt. Add the yeast mixture and the remaining warm water. Mix until a soft ball of dough forms. On a work surface, knead the dough for 3 minutes or until very smooth.
  • Place the dough in a floured bowl. Cover with a clean, damp dishcloth. Let rise for 3 hours at room temperature or until the dough has doubled in volume.
  • On a lightly floured work surface, divide the dough into 3/4-oz (20 g) pieces. Shape each piece into a ball. Place on a lightly floured baking sheet. Cover with plastic wrap and refrigerate for 2 hours or ideally overnight.
  • Place a pizza stone on the middle rack of the oven. Preheat the oven to 500°F (260°C) on convection mode.
  • On a lightly floured work surface, using a rolling pin, roll out each ball of dough to form circles about 1/8 inch (3 mm) thick.
  • Slide a few circles of dough at a time onto the hot pizza stone. Bake for 4 minutes or until the pitas are puffed up and golden. Set aside. Reheat before serving as needed. The pita breads freeze well.

• Green Peas

  • In a small pot of salted boiling water, blanch the peas for 30 seconds. Drain and cool under cold running water.

• Marinated Shallots

  • In a small pot over low heat, warm the oil. Cook the shallots in the oil for 4 to 5 minutes or until translucent. Add the vinegar. Season with salt and pepper. Transfer to a small bowl and let cool. Set aside. The shallots will keep for 5 days in an airtight container in the refrigerator.

• Lemon Dressing

  • In another small bowl, whisk together the oil and lemon juice. Season with salt and pepper.

• Assembly

  • Place the stracciatella in a large, wide bowl. Garnish with the peas, a few marinated shallots, the pecans and mustard greens. Drizzle with the dressing and serve with the warm pitas.