Fresh Mozzarella and Goat Cheese Caramelle
It was another long day at work, but this time…I wanted to cook. I had some time before my dinner guest was to appear, so I decided I would plunge myself into a real challenge – Caramelle. I saw these on an episode of MasterChef and decided that they looked simple enough that I could give it a shot…and order a pizza before my guest arrived if they just didn’t work out.
Goat Cheese and Mozzarella Caramelle
2 C. Flour
3 Medium eggs, beaten
1 tsp salt
1 jar tomato sauce
8 oz Mozzarella, cut into 1/2 inch cube
2 oz Goat cheese
3 T butter, melted
2 T water, set aside
- Put your flour and salt in a medium bowl and make a well.
- Lightly beat your eggs and then put them in the well and mix till combined. If you need it, add your water. I used a splash.
- You will have a stiff dough.
- Lightly flour a surface then kneed for 5 minutes (yes, set a timer).
- Once your dough is ready, put it through a pasta roller until it is 1/8 inch thick (using kitchen aid, its setting 7).
- Lay the pasta out flat and cut into 25 rectangles.
- Brush melted butter on the rectangle then place one piece of mozzarella and a small amount of goat cheese together on the rectangle.
- Roll the dough around the cheeses, then pinch the ends together.
- Give them ends a little twist to make them look like a candy.
- After all 25 are rolled, boil your water.
- Cook the little beauties until they float (3 minutes).
- Serve with tomato sauce.
They weren’t perfect, but they were pretty good. I get very nervous making pasta, considering the person I’m creating this dish for was fed by an Italian grandmother as a child. Yes, the kind of Italian grandmother that could take a bunch of random crap in the fridge and make a 5 course meal. But, I keep trying.
The recipe I followed for the dough called for 2 eggs, but mine wasn’t quite the right texture with just two (most likely because they were smaller eggs), so I added a third. And for the water, I added just a splash at the end.
I thought they turned out pretty great looking! I used a ravioli roller to press the ends together just in case. Boiling them was a little nerve wracking…I just wasn’t sure what would happen but LO! They worked. They stayed together.
I used a jarred sauce, which I typically don’t do. But making pasta is so time consuming, that I’ve vowed not to do both make fresh pasta and homemade sauce on the same night. Saturday…Sunday…sure, but not on a Tuesday. So, faced with the Whole Foods selection, I went with Mario Batali’s sauce. I didn’t love it, I didn’t hate it. I did add some sautéed mushrooms, garlic, salt and pepper to it, which helped.