Jeffrey and I continue to experiment with making cheese. On Sunday we unsuccessfully tried our hands at goat's milk mozzarella. It was a total flop. Our curds did not marry with one another and so we were unable to form the stretchy, taffy-like ball of tasty cheese. The curds tasted amazing however, so I am sure that once we figure it out the goat's milk mozzarella will be a welcome treat.
We of course made cow's milk mozzarella and I used it in a dish prepared for my friends Scotty, Chris, Erika and Kate. Scotty wanted something simple and specifically asked for pasta. My goal was to do a variation on a Caprese salad, which is basically tomatoes, basil and fresh mozzarella. I decided to use cherry tomatoes for their uber sweetness and cook them with extra virgin olive oil and garlic. The dish was finished off with fresh mozzarella, freshly chopped basil, salt and pepper and sprinkle of Parmigiano cheese. It was truly simple and absolutely delicious.
Here is how this dish is prepared:
- 1 lb. of Fettuccine and a big pot of boiling water
- Extra Virgin Olive Oil, about 2 or 3 tbsps
- 2 cloves of garlic, minced
- 2 packets of cherry tomatoes
- 1 handful of fresh basil, chopped
- 2 cups fresh mozzarella , cut into bite sized pieces
- Grated Parmigiano cheese
- Kosher salt and freshly ground black pepper to taste
Boil water and cook the Fettuccine. While the Fettuccine is cooking, cover the bottom of a sauce pan with about 2 or 3 tbsp of extra virgin olive oil. Over medium heat saute the garlic for about 1 or 2 minutes (being careful not to burn) and toss in the cherry tomatoes. Cover and let cook for about 5 minutes. Remove lid. Once the lid is off immediately take a potato masher and carefully mash the tomatoes so they release their juices ad continue cooking for an 5 additional minutes. The juice from the tomatoes will slightly thicken.
Drain the pasta and toss into a warm bowl. Add the basil and mozzarella cheese to the sauce and toss with the pasta. Add Kosher salt and freshly ground black pepper to taste and serve with a sprinkling of Parmigiano cheese.
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