Mario Batalis Goat Cheese And Green Olive Truffles Food

GOAT CHEESE TRUFFLES

Steps:

• Line a baking sheet with parchment.
• Add the goat cheese, sour cream and salt to the bowl of a food processor and process until smooth, about 30 seconds. Using a tablespoon, scoop out some of the mixture and roll it into a ball to form a truffle. Place on the prepared baking sheet and repeat until you have 24 truffles. Transfer to the freezer to firm up, about 10 minutes.
• Put the dill and sesame seeds into separate small bowls. Mix the walnuts and cherries in a third small bowl.
• Roll 8 of the cheese balls in the dill, 8 in the sesame seeds and 8 in the walnut and cherry mixture. Transfer the truffles to a serving platter. Insert a pretzel stick into each truffle. If making ahead of time, cover and refrigerate the balls without the pretzel sticks, then insert the sticks right before serving.

MARIO BATALI'S GOAT CHEESE AND GREEN OLIVE TRUFFLES

Steps:

• 1. Roll goat cheese into four pieces roughly the size of golf balls 2. Roll balls in olive pesto, tapping and rolling so that pesto adheres in thin layer 3. Roll olive pesto coated goat cheese balls in a plate covered with chopped parsley, until coated. Set "truffles" aside. 4. Bring 2 quarts of water to boil 5. Drop squash cubes into boiling water and cook until soft yet still firm (about 3 - 4 minutes). Drain in a colander over sink and refresh with cold water until cool. 6. Toss squash cubes with EVOO, balsamic vinegar, scallions, mustard seeds. Season to taste with salt and pepper. 7. Divide and arrange squash salad n center of four plates. Place one goat cheese truffle in center of each plate and drizzle with olive oil if desired.

CITRUS AND GREEN OLIVES WITH GOAT CHEESE

Steps:

• Preheat broiler. Remove any white pith remaining from peeled fruit and cut into thin rounds or pull-apart segments (or a combination of the two); arrange on a platter. Season with salt and pepper and drizzle generously with oil; nestle olives in among them.
• In a small bowl, beat together goat cheese and oil; season with salt. Transfer to a serving bowl, drizzle with more oil, and sprinkle with salt and pepper. Place bread on a rimmed baking sheet and drizzle both sides with oil. Broil, flipping once, until charred in spots and crisp, about 1 minute. Serve citrus, olives, and goat-cheese mixture with bread alongside.

AGNOLOTTI - MARIO BATALI

Steps:

• Make a mound of the flour in the center of a large wooden cutting board. Make a well in the middle of the flour and add the eggs, oil and any other flavoring you choose. Using a fork, beat together the eggs, oil and flavorings and begin to incorporate the flour starting with the inner rim of the well. As you expand the well, keep pushing the flour up to retain the well shape. Do not worry that this initial phase looks messy. The dough will come together when 1/2 of the flour is incorporated.
• Start kneading the dough with both hands, using the palms of your hands primarily. Once you have a cohesive mass, remove the dough from the board and scrape up any left over crusty bits. Lightly flour the board and continue kneading for 3 more minutes. The dough should be elastic and a little sticky. Continue to knead for another 3 minutes, remembering to dust your board when necessary. Wrap the dough in plastic and allow to rest for 30 minutes at room temperature. Note: do not skip the kneading or resting portion of this recipe, they are essential for a light pasta.
• Using a pasta machine, roll out the dough to the thinnest setting.
• Bring 6 quarts water to boil and add 2 tablespoons salt.
• In a 12 to 14 inch saute pan, heat butter until foam subsides, add onion and cook until soft and golden brown, about 7 to 8 minutes. Remove pan from heat and allow to cool. Add ricotta, Fontina, goat cheese, marjoram, parsley and nutmeg and season with salt and pepper.
• To form agnolotti, cut 3 inch strips of pasta lengthwise and place 1 tablespoon cheese filling 3 inches apart. Fold top of pasta down to bottom and pinch closed. Press dough flat between lumps of filling. Using a pastry cutter, cut half moons using folded part as flat side of moon. Continue until pasta and filling are finished.
• When all agnolotti are finished, drop into boiling water and lower heat. Cook at high simmer until tender. Meanwhile, melt butter with mushrooms in a 12 to 14 inch saute pan. Drain agnolotti and place in pan. Sprinkle with Parmigiano and toss over medium heat to coat. Serve immediately.