Prepping your mushrooms and veggies
½ lb Chanterelle mushrooms
½ lb sun gold or cherry tomatoes
1-2 tbsp garlic blossom flower
1-2 tbsp Thyme or herbs or your choice
1-2 tsp Olive Oil
Salt & Pepper
- Clean dirt off the mushroom. Do not wash them. Use a paring knife to scrape dirt from the underside and stem. You can use the entire mushroom.
- Add olive oil to pan over medium heat and allow to warm. Add chanterelles ( usually about the size of a quarter on top, they can be left whole or sliced) reduce cooking time with reduced size. Cook whole mushrooms till they are lightly brown about 4-5 mins.
- Add cooked pasta and toss in pan to combined and warm.
- Add sliced tomatoes, garlic blossom flowers and herbs. Toss till combined. Season to taste and serve immediately.
(Make your own or get some from Many Fold Farm)
1/2 gal Whole milk
1 qts Half and Half
3/4 tsp Citric Acid
2 oz Water
1/2 T Kosher Salt
- Combine milk and half and half in a large, heavy bottomed pot.
- Slowly bring the milk to 160 degrees (use a thermometer).
- Whisk the citric acid into the water in a separate container.
- Create a vortex in the milk by whisking briskly and slowly pour in the citric acid. The curds should break from the whey almost immediately.
- Stop whisking and let the temperature rise to 180 degrees.
- Turn heat off and allow to stand for ten minutes(use a timer).
- Line a china cap with two layers of cheese cloth and ladle the curds from the pot.
- Turn out cheese into a hotel pan, season with 1 T of salt and allow to cool.
serves 4-6 ppl
(Or get any of Storico Fresco’s Pastas and top with Many Fold Farms fresh ricotta)
1 pound fresh Housemade Ricotta (about 2-1/2 cups), chilled
1/2 cup unbleached all-purpose flour, plus more as needed for rolling the gnocchi
1 large egg
1 tbls olive oil
1/2 tsp salt
1/8 tsp grated nutmeg
- Hang the ricotta overnight to drain off the extra liquid. (discard liquid)
- Mix ricotta, nutmeg, salt, egg and olive oil in a medium size stainless bowl. Slowly add flour to incorporate, adding more flour as needed until the dough is slightly sticky. Let sit for 20 minutes
- When ready to roll gnocchi, flour wooden table or cutting board
- Grab a ¼ piece of the dough and gently roll out into a log
- Cut gnocchi into ½ inch pieces
- Drop gnocchi into salted boiling water and cook until they rise to the surface
- Add to sauce