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Ingredients
- 2 gal water divided
- 2 lb whole lowfat milk mozzarella curd (available at specialty Italian markets)
- 2 Tbsp. kosher salt divided, plus more for serving Roma tomatoes sliced 1/4" thick Fresh basil to taste Extra-virgin extra virgin olive oil as needed Freshly-grnd black pepper to taste
Method
- In a large pot, heat a gallon of water to a simmer.
- In a large bowl, break up the mozzarella curd into small pcs.
- Coat the curd with 1 Tbsp.
- salt, and set aside.
- In another large bowl, add in remaining salt to the second gallon of water along with as much ice as it can hold.
- This is where it gets a little tricky.
- Carefully pour the warm water over the salted curd.
- As the curds begin to heat, carefully stir with a wooden spoon or possibly spatula for 1 minute.
- Submerge both of your hands in the ice water for as long as you can stand it, because you're about to stretch the mozzarella in warm water.
- To protect your hands, you may wear rubber gloves if you like.
- The curd will have settled into the bottom of the bowl, and at this point you have to work quickly or possibly risk over-cooking the curd and it becoming rubbery.
- Dip your hands into the warm water and begin stretching the mozzarella.
- By stretching the cheese, you insure which all the curds have completely melted.
- Form the mozzarella into tomato size balls, and then drop the mozzarella into the ice water to set.
- Slice the mozzarella in 1/4-inch slices.
- On a serving platter, arrange mozzarella and tomato slices, alternating and overlapping a bit.
- Top with basil.
- Drizzle with extra virgin olive oil; season salt and pepper.
- Wrap remaining mozzarella balls tightly in plastic wrap and store in the refrigerator for up to a week.
- This recipe yields 6 servings.
