Chef Rossano Giannini to Give Class on Preparing Mozzarella

Chef/owner Rossano Giannini will demonstrate how to prepare authentic italian cuisine in a special "Taste Of Italy" event on June 11 at Lanterna Tuscan Bistro in Nyack. The dinner will include wine paired with each of the dishes.

The menu for this evening event follows:
• Fresh mozzarella
• Fresh pastas: ravoli and gnocchi 
• Dessert: tiramisu
• Italian wine paired to each dish

The fresh mozzarella recipe:

• Caprese salad
• 2 gallons water
• 3 Tbsps. Kosher salt
• 1 lb. fresh mozzarella curd, at room temperature

Pour water and enough salt to make it taste like saltwater in a large stock pot. While the water simmers and gets closer to boiling, chop or break the mozzarella curd into small and evenly-sized chunks.

Place curds, in small pieces, in the bottom of a large, flat-bottomed stainless steel bowl.

When the water begins to boil, ladle enough water over the curd to just cover it. 

Allow the curd to sit for a few minutes to meld together. Then, using a wooden spoon, stir the mixture until the curd is warm enough to be stretched when you lift a portion of it using the wooden spoon. If it's stringy, the curd is ready to pull. Note: stainless steel pan will be hot. Use caution when handling it.

Use the wooden spoon to hold the mass of melded curd in the bowl while you pour the water away. Because the cheese will still be hot to the touch, work carefully, testing first with gloves on, to provide some protection for your hands.

Remove a chunk of the melted curd and begin pulling it until its texture is consistently silky. Then shape it by folding it under itself, creating a round shape of the desired size. Pinch it closed between your thumb and index finger and place finished mozzarella cheese in a bowl of cool water. Continue until all of the curd has been stretched and shaped into cheese.

When finished, you should have 1/2 to 3/4 of a pound of fresh mozzarella  

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