Actually, it was dinner with the Caputo Brothers’ parents. If you happened to have read my past post about the best cheese in the world, then the name Caputo should sound familiar to you. I first encountered their delectable cheese as part of my Cooperative Extension rotation of my dietetic internship. They make the freshest tasting cheese you can find. It’s a long story, but basically they make cheese the way cheese is supposed to be made – with rennet, not with citric acid, which is how most cheese is made in the US. These cheese experts learned from the professionals – meaning the people of Italy. They went across the big blue and learned how cheese is supposed to be made, and lucky for us, they came back. With them, they brought back the proper way of cheese making. If you would like to learn more about how they do it right, click here to visit their website.
A few weeks ago, I was lucky enough to have the opportunity to visit their house and enjoy a meal cooked by the Caputos themselves. Myself, nine other interns, and two preceptors got to spend the evening stuffing our faces full of delicious food and enjoying the company of such incredible people. I wish I could share with you the food we ate, but alas, you will have to feast your eyes instead of your stomachs.
For appetizers, we had an assortment of cheese, olives, and Italian meats…
Before the first course, we got a lesson in stretching the mozzarella…
We also learned how to properly taste olive oil. It’s hard to describe, but you take a swig, then hold it in your mouth and sort of clench your teeth together while opening your mouth, and you take lots of quick breaths pulling the air across the olive oil in your mouth. Then, you can swallow it. It’s a bit awkward, and this new way of tasting resulted in some great expressions from the interns…
Then, for the first course, we had this incredible dish of fresh steamed asparagus, sweet bologna, and a ball of Captuos’s own fresh stretched mozzarella, drizzled with the olive oil of our choice. I cannot even describe how amazing this was.
Next, Rynn showed us how to make fresh pasta.
For the main course, we we served our own homemade pasta covered in a light, lemon cream sauce, sprinkled with a little fresh Parmesan of course.
Dessert was basically the inside of a cannoli, but it was made with their incredible Ricotta cheese.
And then of course, we had coffee and tea afterwards. Cierra fell in love with their adorable cow cream dispenser –
It was a lovely evening. I wish you all could have shared in the tasting.
I plan on trying to create a similar lemony pasta sauce before too long. If it turns out well, I will of course share it with you!