Hand Rolled Potato Pasta
Mix the potato pulp and ricotta with the paddle attachment in kitchen aid mixer til smooth —Add the eggs, salt, cheese and oil. Continue mixing. —Add flour and mix on low speed until it forms a soft but tacky dough —Remove paddle —Dust with additional flour and roll onto a floured surface —Divide into 8 pieces with a knife —Roll each into a thin rope the size of your index finger —Dust with more flour —Place 3-4 ropes together and cut with a knife on the diagonal —Toss with flour using an offset spatula —Cook immediately in boiling salted water until they float and the water returns to a boil—Or freeze on a cookie sheet in one layer. Store in ziplock bags.
Recipe By: Chef Brud Holland
Don't forget to visit the websites of the Alliance members you remember from this years festival, and you can get more cheese from them by clicking the links below:
Extra Creamy Ricotta
Makes about 4 cups
Set up one of the large pots with the mesh strainer and line it with the cheesecloth. Scale the milk, cream and salt into the second large pot. Place on the stovetop on medium high heat and bring just short of a boil, stirring often so the bottom does not scorch. Reduce the heat to a low simmer. Add the Verjooz and stir continuously for 1-2 minutes until the mixture curdles. Pour through the cheesecloth lined strainer and allow to drain for 30 minutes to 1 hour depending on how dry you prefer the ricotta. Pull up the edges of the cheesecloth and tie them with the cotton twine. Refrigerate until cold. Store in a covered container. **For a dryer cheese, hang from a shelf rack in the refrigerator overnight with a small bowl under the cheesecloth as more liquid will drain from the cheese.
Recipe by: Chef Brud Holland
WATKINS GLEN AREA
Procedure: 1. Dissolve 4 rennet tablets in 1/2 cup water 2. Warm the Milk: Pour the milk into the pot. Stir in the Verjooz. Set the pot over medium-high heat and warm to 90°F, stirring gently. 3. Remove the pot from heat and stir in the rennet solution. Count to 30. Stop stirring, cover the pot, and let it stand, undisturbed for 5 minutes. 4. After five minutes… it should look and feel like soft silken tofu. If it is still “liquidy", re-cover the pot and let it sit for another five minutes. Once the milk has set, cut it into uniform curds: make several parallel cuts vertically through the curds and then several parallel cuts horizontally, creating a grid-like pattern. Make sure your knife reaches all the way to the bottom of the pan. 5. Cook the Curds: Place the pot back on the stove over medium heat and warm the curds to 105°F. Stir slowly as the curds warm, but try not to break them up too much. The curds will eventually clump together and separate more completely from the yellow whey. 6. Continue heating and stirring gently until the curds reach 135°F 7. Begin stretching the curds with the wooden spoon/spatula. Sprinkle the salt over the curds as you stretch. Stretch and fold the curds repeatedly. It will start to tighten, become firm, and take on a glossy sheen. Shape into one large ball, two smaller balls, or several bite-sized bocconcini.Try not to over-work the mozzarella. 8. Mozzarella can be used immediately or kept refrigerated for a week. To refrigerate, place the mozzarella in a small container. Mix a teaspoon of salt with a cup of cool whey and pour this over the cheese. Cover and refrigerate.
Recipe By: Chef Brud Holland