theworldfrommykitchen

My Global Food Challenge

Italy (4)

Homemade Mozzarella (Italy)

Modified from my Mozarella-making date class.
Yield: 1 1/2 pounds mozzarella

Ingredients

1 gallon water
1 1/2 pounds whole milk mozzarella curd
2 tablespoons salt

Optional flavorings:
Garlic cloves, several chopped
Fresh basil, chopped

For serving:
tomatoes, sliced
fresh basil, for serving
Finishing or extra virgin olive oil
Cracked black pepper

Directions

Add the water to a large pot and bring it to a boil. Toss in flavorings. In a mixing bowl, break up the mozzarella curd into small pieces. Coat the curd with 1 tablespoon of salt (or more of desired), and set aside.

Add ice water to another bowl. Carefully pour the boiling water over the salted curd and stir with a wooden spoon for 1 minute. Work quickly, do not let curd settle to the bottom or let it over-cook.

At this point you can stretch the mozzarella by hand, either by wearing gloves or dipping your hands in the ice water first. You can also use two wooden spoons, stretch and wrap the cheese around the ends of the spoons until the curds become incredibly soft and shiny. Form the mozzarella into a ball with your hands, folding the cheese under as you go, and then drop the mozzarella ball into the ice water to stop the cooking process.

Wrap tightly with plastic wrap to store in the refrigerator for up to a week.
Place sliced tomatoes on a platter, layer with large basil leaf and slice of mozzarella. Drizzle finishing oil, add salt and cracked pepper to taste.

Link to My Post on Italy:  https://theworldfrommykitchen.wordpress.com/2014/11/22/italia/

Cuisine: Italian

Main Ingredient: Cheese

 

Basic Egg Pasta (Italy)

Recipe courtesy of Mary Ann Esposito.
Yield: 1 ½ pounds, 4-6 Servings

Ingredients

4 large eggs
1/2 cup semolina flour
About 2 1/2 cups King Arthur™ unbleached all-purpose flour
1/4 teaspoon salt

Directions

To make the dough in a food processor, put the eggs in the bowl of the processor and process until smooth. In a bowl, mix 2 1/2 cups all-purpose flour, the semolina flour, and salt. Add the flour mixture to the eggs 1 cup at a time and process just until a ball of dough starts to form. Add a little water if the dough seems dry, a little more flour if it seems wet. The dough should not be so sticky that it clings to your fingers. Turn the dough out onto a floured surface and knead it, adding additional flour as necessary, for about 5 minutes or until smooth. Cover and let rest for 10 minutes before rolling out and cutting into the desired shape,

To make the dough the traditional way, combine 2 1/2 cups all-purpose flour, the semolina flour, and salt in a mound on a work surface. Make a well in the center of the flour and break the eggs into the well. Beat the eggs with a fork. Then, using the fork, gradually incorporate the flour from the inside walls of the well. When the dough becomes too firm to mix with the fork, knead it with your hands, incorporating just enough of the flour to make a soft but sticky dough. You may not need all the flour. Brush the excess flour aside and knead the dough, adding additional flour as necessary, for about 10 minutes or until smooth. Cover and let rest for 10 minutes before rolling out and cutting into the desired shape.

Cut the dough into 4 pieces. Work with 1 piece at a time, keeping the remaining dough covered. Roll the dough out on a floured surface as thin as possible, or use a pasta machine to roll the dough out to the thinnest setting. Drape the sheets of pasta over dowel rods suspended between 2 chairs to dry slightly, about 5 minutes.

If cutting the pasta by hand, roll up each sheet loosely like a jelly roll, then cut it into fettucini, vermicelli, or lasagna strips with a sharp knife. Or cut the pasta into the desired width with the attachment on the pasta machine. Hang the pasta strips over dowel rods as you cut them, or spread on floured towels, then cook immediately or dry for storage.

Cook the pasta in a large pot of boiling water until al dente, 2 to 3 minutes. Drain, sauce, and serve immediately. Or dry and store the pasta: Hang the strips over dowel rods suspended between two chairs until very dry. (I usually leave it on the rods for a day.) When the ends of the pasta begin to curl, it is dry enough. Wrap it loosely in aluminum foil and store for up to 3 months.

http://www.ciaoitalia.com/seasons/0/00/basic-egg-pasta

Link to My Post on Italy: https://theworldfrommykitchen.wordpress.com/2014/11/22/italia/

Cuisine: Italian

Main Ingredient: Pasta

 

Spaghetti with Tapenade Sauce and Roasted Tomatoes (Sicily)

Recipe courtesy of Rachael Ray
Yield:  4 to 6 servings

Ingredients

Salt
1 pound spaghetti
1 pint cherry tomatoes, halved and seeded
Freshly ground black pepper
Extra-virgin olive oil for drizzling, plus 3 tablespoons
1/2 teaspoon dried oregano
4 anchovy fillets
3 tablespoons chopped capers
1/2 teaspoon crushed red pepper flakes
3 to 4 cloves garlic, finely chopped
1 cup packed, pitted black olives, finely chopped, with some brine (recommended: Kalamata)

Directions

Heat the oven to 400 degrees F.

Bring a large pot of water over medium heat to a boil. Salt the water, add the spaghetti and cook to al dente. Remove and reserve a cup or so of the cooking liquid before draining.

Add the tomatoes to a small bowl and season with salt and pepper, to taste. Drizzle with extra-virgin olive oil and sprinkle with oregano. Scatter the tomatoes on a baking rack over a baking sheet and roast about 20 minutes.

Heat about 3 tablespoons extra-virgin olive oil in a large skillet over medium heat. Add the anchovies, working them into oil with a wooden spoon.

Stir in the capers, red pepper flakes, garlic, olives, and a splash of olive brine, and saute 3 to 4 minutes, stirring frequently. Stir in the pasta cooking liquid, about 1 cup, and toss in the pasta.
Put the tapenade pasta into serving bowls and top with oven roasted cherry tomatoes. Serve as a first course or alongside a seafood entree.

http://www.foodnetwork.com/recipes/rachael-ray/spaghetti-with-tapenade-sauce-and-roasted-tomatoes-recipe.html

Link to My Post on Sicily:  https://theworldfrommykitchen.wordpress.com/2014/11/15/sicily/

Cuisine: Sicilian/Italian

Main Ingredient: Pasta

 

Pecorino Bites with Green Onion (Sicily)

Recipe courtesy of Rachael Ray
SHOW: 30 Minute Meals
EPISODE: Sicilian Slam Dunk
Yield: 4 servings

Ingredients

1/3 pound chunk firm pecorino cheese
2 scallions, whites and greens, finely chopped
1/3 cup extra-virgin olive oil
A few whole peppercorns
Toothpicks

Directions

Using the tip of a small sharp knife or a cheese implement designed for hard cheese, cut the cheese into small half-bite-size pieces. Combine the cheese with the scallions in a small serving bowl and pour in about 1/3 cup extra-virgin olive oil. Add a few whole peppercorns and let marinate, for about 10 minutes. Serve with toothpicks.

http://www.foodnetwork.com/recipes/rachael-ray/pecorino-bites-with-green-onion-recipe.html

Link to My Post on Sicily:  https://theworldfrommykitchen.wordpress.com/2014/11/15/sicily/

Cuisine: Sicilian/Italian

Main Ingredient: Cheese

File:Italy in Europe (-rivers -mini map).svg

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