Tuesday, 22 February 2011

piccole lasagnette

Start with two gallons of raw milk. Proceed to set curds, cut, drain, then boil the whey for ricotta - still warm from the pot, mozarella made from a handful of the fresh curds - still squeeky. A few fresh rounds of paper thin pasta dough in each ramekin, dabs of tomato sauce. And into the toaster oven. It doesn't get any fresher than this.
The larger cheese (aka Felicity) is still under weight, maybe a pound or pound and a half, but quite elegant, in a mold made from a little paint bucket with holes drilled in it. I'll let you know how she turns out maybe three or four months from now.

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