Above, Frank poured a mixture of milk, lemon juice, buttermilk, heavy cream and salt into a colander lined with cheesecloth. After it had drained sufficiently, he added just a touch of heavy cream into the mixture. He turned out the most delicate and rich Ricotta. It doesn't even come close to the rubbery, store bought version.
Frank is showing us on how to make Burrata in small ramekins. The center is Ricotta and the thin skin that wraps the Ricotta is Mozzarella that he had flattened out. Sublime!
After the demonstration, we were treated to three different dishes that featured the above mentioned cheeses. This is a piece of rustic Italian bread that had been brushed with olive oil and grilled. It is topped with roasted peppers, a beautiful slab of Mozzarella and micro greens. A nice Rose' accompanied the bruschetta.
The fusilli pasta had a spicy but delicate tomato and sausage sauce which was topped with a large portion of Buratta. My mouth is watering just writing about it! The Big Tuscan wine that was poured was perfect with these flavors. I believe wine should be enjoyed with food, they both enhance each others flavor's.
Frank made little cakes topped with fresh berries, a Prosecco berry sauce and a large dollop of Ricotta sweetened with powdered sugar. Mmmmmm. Of course, a dessert wine was served.
What a great afternoon. How could I ever think of eating again. But wait a minute... the wheels are turning.... I am already dreaming of having a dinner party featuring fresh, homemade Mozzarella and Burrata. Frank's class was informative, straight forward and he made it look rather easy. But then again, after kilos and pounds of cheese later, it should be! I'll let you know how I get along with my curds & whey! Minus the Spider.