Stracciatella is the soft, cream-soaked heart of burrata served on its own — ragged shreds of fresh mozzarella curd bathed in fresh cream until the two become a loose, spoonable cheese somewhere between a curd and a soft-serve of dairy. It is milky, gently sweet, lactic and richly buttery, with the stringy chew of the pulled curd suspended in cream. Made and eaten within a day or two, at room temperature, it is spooned over toast, tomatoes, roasted vegetables or pasta with little more than good olive oil, salt and a few basil leaves.