7 T extra virgin olive oil
5 oz. salami, sliced and julienned
2 oz. prosciutto, sliced and julienned
5 oz. fresh pecorino, cubed
5 oz. fresh mozzarella, cubed
7 oz. sheep’s milk ricotta, drained
2 eggs, beaten, plus 1 egg for wash
3-1/2 C flour
1-1/2 tsp salt
dry white wine
Heat 2 T olive oil in a skillet. Add salami and prosciutto; saute until hot. In a bowl, combine salami, prosciutto, cheeses and 2 eggs; mix well.
Preheat oven to 350. Mix flour with 5 T olive oil, salt and enough wine to make the dough come together. Knead well on a floured surface and cut into 2 uneven pieces. Roll out both pieces into 1/4-inch-thick circles. Grease a tart pan and line it with the larger piece of dough. Spread the filling inside, cover with the remaining dough and crimp the borders. Brush with 1 beaten egg. Bake for around 1 hour, or until crust is golden. Serves 8
Fiddleheading is a rite of spring in Maine. These delectable greens are the curled tips of Matteuccia struthiopteris (common name ostrich fern).
2 cups fiddleheads, cleaned cooked and cooled
1/2 cup julienne Roma tomatoes
5 oz. fresh chevre
1/2 cup julienne red onion
1/4-1/2 cup balsamic vinaigrette
© Mo’s Passion Inc.
Get your hands in the curd with this two-day workshop where we explore some classic French-style cheeses, including but not limited to camembert, chaorce, tomme, banon, epoisses, chevre. As Charles de Gaulle once famously said: “How can anyone govern a nation that has two hundred and forty-six different kinds of cheese?”, so there is no one cheese that represents France. We’ll explore the different regions of French cheesemaking, and how some of those cheeses came to be. We’ll also discuss milk chemistry, rennet, and the use of starter cultures, and affinage.
Feb 28 & March 1
$575/couple or 2 family members (one set of notes)
See our Workshop page for details. Download Workshop Registration Form