Chef Michael White Shows Us How to Make Italian Essentials
There's an art to making mozzarella: The cheese needs to be stretched properly before getting formed into little balls or tied in knots, and it needs to stay warm during the process or it's game over. But that's easier said than done, which is why having a teacher on hand who knows what they're doing is a major bonus. Enter: Michael White.
White, the chef and owner of New York Italian classics like Marea (pro tip: Order the octopus fusilli) and Osteria Morini, gave us a hands-on lesson at his seafood-focused spot, Due Mari, in New Brunswick, New Jersey, last Thursday at an exclusive Tasting Table event. White also showed the group how to make the perfect squash- and mascarpone-filled ravioli.
Since one can't subsist on cheese alone (though we're willing to try), White's team passed around marinated mussels on the half shell, gnocchi dressed with tomatoes, meatballs made with prosciutto and mortadella, lightly grilled tuna with puttanesca sauce and more.
Cocktails like the Chumbawamba (vodka, Cocchi Americano Rosa, pomegranate, star anise and lemon) and the Blue Kilt (Monkey Shoulder Scotch, Herradura Reposado Tequila, Dolin Rouge Vermouth, Amaro Nonino, apple and cherry wood chips) kept the party going.
Italians know their way around desserts, too, so White whipped up a trio of bomboloni (doughnuts made with ricotta), bignè alla crema (cream puffs) and a chocolate buttermilk cake with ganache. It doesn't get any better than that.
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