Stracciatella With Blood Orange 4.000

Deb Lindsey for The Washington Post

DIY Feb 18, 2015

This refreshing first course is served throughout the year at Osteria Morini, substituting seasonal fruit when the blood oranges are not available.

Make Ahead: The stracciatella can be refrigerated, covered, for up to 4 days but is best when freshly made.


When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4 servings

  • 1/4 cup skinned, toasted hazelnuts, coarsely chopped (see NOTES)
  • 3 tablespoons good-quality extra-virgin olive oil
  • 1 scallion, trimmed and thinly sliced (white and light-green parts)
  • Leaves from 1 sprig mint, stacked and rolled, then cut into thin ribbons (chiffonade)
  • Finely grated zest from 2 blood oranges, plus the flesh, in supreme sections (see NOTES)
  • 1 cup stracciatella (see related recipe)
  • Aged balsamic vinegar, for serving
  • Coarse sea salt, for serving

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Combine the chopped hazelnuts, oil, scallion, mint and the zest from the blood orange in a small bowl.

Place the stracciatella in a shallow serving bowl. Spoon the hazelnut mixture over the top, then add the blood orange segments. Drizzle with the balsamic vinegar and sprinkle with sea salt just before serving, family-style.

NOTES: To toast and skin hazelnuts, spread them on a rimmed baking sheet. Bake in a 350-degree oven for 10 to 15 minutes, until the skins look cracked. While the nuts are still quite hot, transfer to a dish towel; fold or close over the towel and rub vigorously to dislodge the skins. (This will make a mess.)

To segment the blood oranges into supremes, slice off the bottom and the top of each piece of fruit. Stand the oranges on a cutting board with one of the cut sides down. Use a serrated knife to cut the peel and the pith away from the fruit, top to bottom. Then, holding the fruit in your hand, cut the segments away from the membrane. (The idea is to leave behind all of the membrane and white pith.)

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Recipe Source

From Matt Adler, executive chef at Osteria Morini in Southeast Washington. Correction: An earlier version of this recipe incorrectly said the restaurant is in Southwest Washington.

Tested by Cathy Barrow.

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