Foods of New York Gift Certificates

past bites

Wednesday, August 27, 2014

Take 2: Faicco's House-made Mozzarella and Sausage.

For this Take 2 we had the opportunity to take two of our great tour guides, Sephrah and Raheem, behind the scenes of Faicco’s Pork shop to help the staff make their famous fresh mozzarella and pork sausage.  If you have taken our Original Greenwich Village food tour, you have probably tasted their amazing Rice Balls, or “arancini” which means “little orange” in Italian, as well as their house cured homemade Soppressata.  But that is only a small sample of ALL that they offer.

They also have extra large “carnivorous” fresh made hero’s which could feed an army, or one of Tony Soprano’s crew members.  Try some neighborhood favorites like an Itallian with proscuitto, capicola, sopresatta, fresh mozz, lettuce, tomato, onion and oil.  Or try a chicken cutlet with broccoli rage and fresh mozzarella.  If you have ever been there during lunch time and have seen all of the police cars and firetrucks parked outside, you know it’s a great spot!

So follow us back into the kitchen of Faicco’s, or as we like to call it…the “Willy Wonka” of sausage!

video


Part 1, Making Fresh Mozzarella:

The First step to making fresh mozzarella is learning how to say it.  We found a few, “Mozzarealla” “Mozz” “Mot-za-relllll” “Cheese of the gods”!  How ever you say it, it all should taste the same, right?  Wrong!  Like all other great food products it’s all about starting with good quality ingredients, like fresh unsalted cheese curd.  Let’s watch Faicco’s Mozzarella star Patrick walk Sephrah and Raheem on prepping the cheese curd.

video

video


Look at how much fun it is!


Once the cheese curd has been sliced and washed, it is time to bathe the mozz in hot water to give it that smooth look and easy pliability to form the Mozzarella balls!

video

video


Now that the Mozzarella has a good texture we can start to form the balls.

video


Once the Mozzarella balls are formed we let them sit in a light salt brine for about 15 minutes before they are packaged up for sale on the Faicco’s counter.

video video


And yes, Raheem did eat his Mozzarella that night...with some delicious olive oil infused with basil from our friends at O&Co.

Check back next week for Part 2: Making the Sausage!


This page is powered by Blogger. Isn't yours?