Summer is in full swing and to me that means highlighting the best tomatoes. Is there a better way than with fresh herbs, great olive oil and hand crafted burrata? How do you achieve the Italian treat of a fresh mozzarella shell filled with a creamy ricotta-like mozzarella cheese? Well, I’ll tell you…
- 2 lbs. curd (recipe follows)
- sea salt
- 1 pint heavy cream
- Before getting started prepare a bowl of lightly salted cool water to drop your pouches of burrata into when they are finished.
- After making your curd (see recipe below) allow the curd to come to room temperature and cut it into 1 inch cubes.
- In a large pot, boil water and add a good amount of salt. Taste the water- it should taste like seawater. Turn the flame to very low or off and add the curd cubes.
- With your hands knead the curd so that it begins to come together.
- After a few turns remove about ¼ of the curd and begin stringing it apart.
- Add enough heavy cream to the frayed curd so that it resembles the consistency of ricotta and set aside.
- Continue kneading the remaining curd till soft and malleable.
- Pinch off 3 inch balls from the curd, and while still hot spread it into a thin disc. If it cools too much and looses its pliability dunk in into the warm water.
- Scoop heavy cream-cheese filling into the curd you have spread thin and immediately close all the ends to resemble a little pouch.
- 4 cups (packed) arugula leaves
- ¼ cup pine nuts, toasted
- ¼ cup (packed) freshly grated Parmesan cheese
- ¼ cup olive oil
- 3 ea Garlic cloves
- Salt and Pepper
- Blend arugula, pine nuts Garlic and Parmesan cheese in processor until almost smooth.
- Slowly add olive oil; process until well blended.
- Season pesto to taste with salt and pepper.
Heirloom Tomato Salad
- 3 Tbs balsamic vinegar
- 2 Tbs extra-virgin olive oil
- 3 lbs. mixed firm-ripe heirloom or other tomatoes
- 3 Tbs chopped fresh mint leaves
- 3 Tbs chopped fresh basil leaves
- Salt and cracked black pepper
- In a small bowl, whisk together vinegar and oil.
- Rinse and core tomatoes, slice 1/3 to 1/2 inch thick.
- Drizzle vinegar mixture and sprinkle mint, basil, salt, and pepper evenly over tomatoes.
Fresh Mozzarella Curd
What you will need:
- 1 gallon whole milk (just be sure that it is not Ultra-pasteurized, any other kind will work, store bought, fresh from the cow)
- 1 tsp. citric acid
- 1/4 rennet tablet
- 2 tsp. cheese salt
- A big pot
- Slotted spoon
- Place milk in large pot with thermometer.
- Sprinkle 1 tsp. citric acid over milk and stir.
- Turn heat on med-low and heat milk to 90 degrees, stirring occasionally.
- While you are heating the milk, dissolve 1/4 rennet tablet in 1/4 C. cool water.
- When milk has reached 90 degrees, turn off heat. Pour rennet over slotted spoon into milk and stir for 20-30 seconds.
- Remove thermometer and let milk sit undisturbed for 8-10 minutes.
- Milk should be like a thick gelatin. Cut the curd into a grid pattern and remove from whey with a slotted spoon.