I’m Back With The Answer……
Hello Everyone,
You all did such a great job of guessing what this image from last week was. Some of you were right on the money, some pretty close and some not quite so close!
It is smoked Caciocavallo.
For everyone who took a chance at guessing, I am going to send you one of my favorite recipes using this delicious cheese. If you cannot find Caciocavollo in your specialty food markets, you can substitute for a smoky mozzarella or another similar cheese of your choice.
You can order this cheese online at www.igourmet.com.
You can try this fun Caciocavallo recipe, courtesy of Chef Mark Ladner of Del Posto restaurant www.delposto.com, at home in your own kitchen.
Buon Appetito!
~ The Cacio Cavallo is first sliced with a slicer to about a ¼ of-an inch thick.
He then takes the slices and punches out small discs using a cookie cutter.
The discs are then breaded - using the standard breading procedure of flour, eggs, and bread crumbs. Then you deep fry the coated discs at 350°degrees until the breading is crispy and golden brown and the cheese is nice and melted in the center. (The only thing you need to be careful about when frying is not to over cook, or else the cheese will melt out and you will be left with a hollow shell of breading.) ~
- Recipe courtesy of Chef Mark Ladner
September 10th, 2008 at 11:49 am
Lidia,
I am truly one of your biggest fans… you are an inspiration to me and an Italian food icon!
Thank you for continuing to inspire and teach me!
Meghan Assero Murphy
October 13th, 2008 at 2:21 pm
Lidia, you have inspired me for years and now find myself working for Thirteen & PBS. Often taking in your program for furture broadcasts.
Two Questions, please….
1] what would you suggest for an electric pasta and sausage machine? The manual ones will not work in my small kitchen but as a solo chef I’d like to combine equipment. My old Kitchen-Aid is from the 70’s but is in too good a condition to not keep it BUT it doesn’t have the ability to add pasta/sausage equipment.
Have you ever thought to have your own line of Kitchen equipment like what you use???
2] where can one purchase that big, beautiful wooden handled spoon/net that you use to catch your pasts from the boiling water??? That would be the most useful gagget in my kitchen!
Thanks,
Bob
November 12th, 2008 at 8:32 pm
Bob, I know that you are asking Lidia this question, but since I am a culinary specialist for KitchenAid corporation, if the staff doesn’t mind my answering. Yes you can make sausage and pasta with your stand mixer. KA has attachments to fit both of those needs. If you would like you can e mail and I could explain future.
Ciao!