The Wild Idea Buffalo Recipe of the Week: Buffalo Stuffed Ravioli with Simple Tomato Sauce

February 27, 2013 at 10:24 AM | Posted in bison, pasta | Leave a comment
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The Wild Idea Buffalo Recipe of the Week is Buffalo Stuffed Ravioli with Simple Tomato Sauce. This recipe can be found at http://wildideabuffalo.com/. The website is not only full of great recipes but also an online store full of Buffalo Products, check it out! I might add the best tasting Buffalo I’ve ever had!

 

 
Buffalo Stuffed Ravioli with Simple Tomato Sauce (Serves 6)

When rolling out dough, do not take it to thin, your ravioli’s will break open. Take only to dial 6 on your pasta roller. Also its

Buffalo stuffed Ravioli

Buffalo stuffed Ravioli

unnecessary to cook the meat before filling the ravioli’s. It cooks through just fine during boiling process.

Simple Tomato Sauce:

*1 teaspoon olive oil
*1 large headed shallot, peeled and julienned
*1 quart jar canned tomatoes (or best canned tomatoes available)
*1 sprig fresh oregano, leaves only chopped
*1 sprig fresh basil, leaves only chopped
*½ teaspoon salt
*¼ teaspoon pepper
*1 cup water

1. In saucepan, heat oil over medium high heat.
2. Add shallots and sauté for 2 minutes. Reduce heat to medium and continue cooking until lightly browned.
3. Add tomatoes, seasoning and water and stir to incorporate.
4. Bring to a simmer and remove from heat until ready to use.
Ravioli Filling:

* 1 lb. Italian Buffalo Sausage
* 8 oz. fresh Buffalo Mozzarella, drained for 1 hr.
Pasta Dough Ingredients: Makes 30 + Raviolis

* 1 cup Semolina flour
* 1 cup unbleached flour
* ½ teaspoon salt
* 3 eggs
* 2 tablespoons water

1. On clean work surface mix flours & salt. Create whole in center of flour mixture.
2. Mix eggs and water in bowl, and pour into flour center.
3. Gradually whisk in flour until well incorporated. Add more water if needed.
4. Kneed dough until smooth and elastic, about 7 minutes.
5. Separate dough into 3 sections. Cover and let rest for 30 minutes.
Ravioli Assembly:

1. Roll one section of dough into a rectangle.
2. Place your pasta machine roller dial on 1 and run dough through.
3. Run dough through two more times, second on dial 3, and third on dial 6.
4. Place strip of dough on lightly floured counter and cut into smaller rectangles, about 2.5 x 4
5. Place ½ oz. of Italian sausage in bottom center of rectangle.
6. Place ¼ oz of buffalo mozzarella on top of sausage.
7. Fold top half of pasta over bottom half.
8. Seal sides together with damp fork. Place ravioli’s on a floured sheet pan continue above process with remaining dough.
9. Bring a large pot of salted water to a boil. Place 10 raviolis in pot at one time. Boil for about 4 minutes. Raviolis will float to the top when they are done.
10. Remove ravioli’s with slotted spoon and place in bowl cover to keep warm.
To Serve: Place 5 ravioli’s in pasta bowl and pour one cup of pasta sauce over the top.

 

Garnish with freshly grated Parmigianino Reggiano and serve immediately. Accompany with *Caesar Salad. *Recipe included in this months special.

Wine Pairing:

VILLA POZZI, 2009 NERO D’ AVOLA, SICILY, ITALY

 
http://wildideabuffalo.com/2011/buffalo-stuffed-ravioli-with-simple-tomato-sauce/

Cheese of the Week – Mozzarella

August 29, 2012 at 9:25 AM | Posted in cheese | Leave a comment
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Mozzarella is an Italian Traditional Speciality Guaranteed (TSG) food product. The term is used for several kinds of Italian cheeses that are made using spinning and then cutting (hence the name, as the Italian verb mozzare means “to cut”):

* Mozzarella di Bufala (buffalo mozzarella), made from domesticated water buffalo milk
*mozzarella fior di latte, made from fresh pasteurized or unpasteurized cow’s milk
*low-moisture mozzarella, which is made from whole or part skimmed milk, and widely used in the food-service industry
*mozarella affumicata (smoked mozzarella)

Fresh mozzarella is generally white, but may vary seasonally to slightly yellow depending on the animal’s diet. It is a semi-soft cheese. Due to its high moisture content, it is traditionally served the day after it is made, but can be kept in brine for up to a week, or longer when sold in vacuum-sealed packages. Low-moisture mozzarella can be kept refrigerated for up to a month, though some shredded low-moisture mozzarella is sold with a shelf life of up to six months. Mozzarella of several kinds is also used for most types of pizza and several pasta dishes, such as lasagna, or served with sliced tomatoes and basil in insalata caprese.

Mozzarella di bufala campana is a type of mozzarella made from the milk of water buffalo raised in designated areas of Lazio and Campania, Italy. Unlike other mozzarellas—50% of whose production derives from non-Italian and often semi-coagulated milk[8]—it holds the status of a protected designation of origin (PDO 1996) under the European Union.

Fior di latte (written also as one word) designates mozzarella made from cow (and not water buffalo) milk, which greatly lowers its cost. Outside Italy “mozzarella” not clearly labeled as deriving from water buffalo can be presumed to derive from cow milk.

Mozzarella is available fresh or partly dried. Fresh it is usually rolled into a ball of 80 to 100 grams (2.8 to 3.5 oz), or about 6 centimetres (2.4 in) in diameter, sometimes up to 1 kilogram (2.2 lb), or about 12 centimetres (4.7 in) diameter, and soaked in salt water (brine) or whey, sometimes with citric acid added. Partly dried (desiccated) its structure is more compact, and in this form it is often used to prepare dishes cooked in the oven, such as lasagna and pizza.

When twisted to form a plait mozzarella is called treccia. Mozzarella is also available in smoked (affumicata) and reduced-moisture packaged varieties. “Stuffed mozzarella”, a new trend as of 2006, may feature olives or cooked or raw ham, or small tomatoes (pomodorini)

Mozzarella di bufala is traditionally produced solely from the milk of the domestic water buffalo. A whey starter is added from the previous batch that contains thermophilic bacteria, and the milk is left to ripen so the bacteria can multiply. Then, rennet is added to coagulate the milk. After coagulation, the curd is cut into large, 1″–2″ pieces, and left to sit so the curds firm up in a process known as healing.

After the curd heals, it is further cut into 3/8″–1/2″ large pieces. The curds are stirred and heated to separate the curds from the whey. The whey is then drained from the curds and the curds are placed in a hoop to form a solid mass. The curd mass is left until the pH is at around 5.2–5.5, which is the point when the cheese can be stretched.

The cheese is then stretched and kneaded to produce a delicate consistency—this process is generally known as pasta filata. According to the Mozzarella di Bufala trade association, “The cheese-maker kneads it with his hands, like a baker making bread, until he obtains a smooth, shiny paste, a strand of which he pulls out and lops off, forming the individual mozzarella.” It is then typically formed into ball shapes or in plait. In Italy, a “rubbery” consistency is generally considered not satisfactory; the cheese is expected to be softer.

Mozzarella—which is derived from the Neapolitan dialect spoken in Campania—is the diminutive form of mozza (‘”cut”), or mozzare (“to cut off”) derived from the method of working. Scamorza cheese is a close relative, which probably derives from scamozzata (“without a shirt”), with allusion to the fact that these cheeses have no hard surface covering typical of a dry cured cheese. In Italian, and in the English use of the word mozzarella, the vowel at the end of mozzarella is pronounced, despite some people incorrectly dropping the vowel, erroneously rendering the word “mozzarell”.

The term mozzarella is first found definitively mentioned in 1570, cited in a cookbook by Bartolomeo Scappi, reading “milk cream, fresh butter, ricotta cheese, fresh mozzarella and milk”.

Bocconcini (Italian pronunciation: [ˌbokɔnˈtʃiːni]) (singular Bocconcino, [ˌbokɔnˈtʃiːno]) are small mozzarella cheeses the size of an egg. Like other mozzarellas, they are semi-soft, white and rindless unripened mild cheeses which originated in Napoli and were once made only from milk of water buffaloes. Nowadays they are usually made from a combination of water buffalo and cow’s milk. Bocconcini are packaged in whey or water, have a spongy texture and absorb flavours. This cheese is described by its Italian name which means small mouthfuls. It is made in the pasta filata manner by dipping curds into hot whey, and kneading, pulling and stretching. Each cheese is about the size, shape and colour of a hardboiled egg: indeed an alternative name used is Uova di bufala, or “Buffalo eggs”. Baby (“bambini”) bocconcini can also be purchased; these are a smaller version about the size of large grapes. Bocconcini of water buffalo’s milk are still produced in the provinces of Naples, Caserta and Salerno, as bocconcini alla panna di bufala, in a process which involves mixing freshly made Mozzarella di Bufala Campana DOP with fresh cream. A Bocconcino di Bufala Campana DOP is also made, which is simply Mozzarella di Bufala Campana DOP, produced in the egg-sized format. Bocconcini of whole cow’s milk are also manufactured, where the higher liquid content, in comparison to standard mozzarella, lends them the soft consistency of fior di latte. Bocconcini can be bought at most Italian supermarkets and is often used in tomato, red onion and basil salads to accompany pasta.

Mozzarella

Country of origin Italy
Region, town traditionally Campania, Abruzzo, Molise and Puglia
Source of milk water buffalo in Campania or cow’s milk in Puglia
Pasteurised Sometimes
Texture Semi-soft
Aging time None
Certification Mozzarella di Bufala Campana
STG and DOP 1996

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