Tuesday, February 22, 2011

piccole lasagnette


Start with two gallons of raw milk. Proceed to set curds, cut, drain, then boil the whey for ricotta - still warm from the pot, mozarella made from a handful of the fresh curds - still squeeky. A few fresh rounds of paper thin pasta dough in each ramekin, dabs of tomato sauce. And into the toaster oven. It doesn't get any fresher than this.
The larger cheese (aka Felicity) is still under weight, maybe a pound or pound and a half, but quite elegant, in a mold made from a little paint bucket with holes drilled in it. I'll let you know how she turns out maybe three or four months from now.

6 comments:

lostpastremembered said...

Good golly, they look spectacular. I really need to try to make cheese one of these days... especially ricotta... tastes so amazing when it's really fresh. What an amazing thing to 'throw together'.

Rebekah209 said...

I love that you name your cheese...if I were a cheese what you name me?

Ken Albala said...

Penthesilea!

Heather said...

That is just fantastic. You are a force, man.

Judith Klinger said...

Why are we waiting 3 or 4 months? Is that how long it takes to cook a lasagnette in a toaster oven?

joyceann said...

it's been 3 months...how's Felicity??