The first Festa di Mozzarella Fresca will be held from September 9-13 at Poggio in Sausalito. It's a natural outgrowth of the annual tradition of making fresh mozzarella that Chef Peter McNee practices three times a day in the early weeks of fall. Menu highlights include rotolo (hand-stretched sheets of mozzarella stuffed with prosciutto, pesto or olive tapenade) and arancini (fresh mozzarella curds stuffed into fried risotto balls).
McNee and company have been so kind as to provide us an easy recipe that's been adapted to home chefs as an example of what will be on order, so you can tide yourself over until the real deal happens in September at Poggio. Call 332-7771 for more info and reservations. -- Tamara Palmer
(Recipe below!)
Bruschetta with Marinated Mozzarella
1. Purchase fresh mozzarella (it should be packed in brine and can be found in the refrigerated section of well-stocked markets).
2. When you get home, submerge the cheese in your choice of flavored olive oil in a glass jar or bowl (our favorites include basil oil, sundried tomato oil and chili oil). You can purchase flavored olive oil from a gourmet market or you can make your own. For sundried tomato oil, purchase a jar of sundried tomatoes packed in olive oil and blend well in a blender, pouring the oil through a strainer to remove the solids. Chili oil can be made by adding red chili flakes to olive oil.
3. Marinate cheese in flavored oil for four hours. Keep chilled.
4. Remove cheese from fridge 20-30 minutes before serving.
5. Brush thick slices of country style bread with olive oil and grill or broil until just beginning to char in areas.
6. Serve sliced cheese on top of the grilled bread. Drizzle with more of the flavored oil if desired.
(Pictured: Poggio Chef Peter McNee making mozzarella)
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