In this two-part recipe, Chef Kevin Ripley features Italian-style cheeses in a pair of iconic Southern dishes. BelGioioso® Burrata Filling (Stracciatella) and BelGioioso® Ricotta are mixed with heavy cream, sugar and corn kernels to form a fonduta (essentially the Italian answer to cream corn). The stracciatella is also combined with flour, sugar, baking powder, salt, cayenne, finely diced jalapeño and chopped green onion to create free-formed fritters. “Demonstrating the versatility of an ingredient is so important when innovating with products. This cheese worked great in both applications, and I wanted to showcase that,” he says.
This recipe feature is part of the Kitchen Collaborative recipe-development initiative formed by Summit F&B and Flavor & The Menu with support from a handful of sponsor brands and commodity boards. Sign up for our e-newsletter to receive Kitchen Collaborative content in your inbox.
