1 pound fresh mozzarella curd*
6 cups water
3 tablespoons kosher salt
Slice the curd into thin slivers and place in a large mixing bowl.
Bring 6 cups of water to a boil over high heat, add the salt and bring back to the boil.
Gently pour enough boiling water over the curd to cover, let it sit for a few minutes to temper the curd. Use 2 wooden spoons to gently gather the curd together in the center of the bowl. Use the spoons to scoop the mass out of the water and hold it above the bowl, allowing the weight of the cheese to cause it to stretch back down to the water. Repeat lifting the cheese and letting it stretch until it looks smooth and shiny.
To shape the cheese, lift the cheese out of the water and roll it into a tight ball. Pinch the bottom of the ball to seal the seam. The surface of the ball should be smooth and shiny.
Place the form balls into an ice-water bath to cool. If more flavor is desired, salt can be added to the water bath.
Wrap finished mozzarella balls highly in plastic wrap. Serve within 24 hours for optimum flavor and texture.
*Mozzarella curd is available at specialty cheese shops, or on the web at www.goldenagecheese.com.
Grilled Caprese Sandwiches
Yield: 4 sandwiches
Prep time: 10 minutes
Grill time: 4 minutes
8 slices Italian Bread
¼ cup fresh basil leaves, stems removed
2 tablespoons pine nuts
¼ cup Mazola® Extra Virgin Olive Oil
2 roma tomatoes, sliced
8 ounces fresh mozzarella, sliced
Salt & pepper to taste
Combine the basil and pine nuts in a food processor and pulse until coarsely chopped. Add the oil and process until fully incorporated and smooth.
Brush pesto mixture on one side of each slice of bread. Layer tomatoes on 4 slices and add salt and pepper to taste. Top with mozzarella slices and remaining bread slices; firmly press sandwiches together.
On a preheated grill over medium high heat, place sandwiches on an angle and cover (close grill cover if grilling outside or use either a pan lid or a metal bowl, inverted, if grilling inside). Cook 2 minutes, rotate 90° and continue cooking an additional 2 minutes, covered. Flip sandwiches over and repeat process as above. Serve on a bed of leafy greens, if desired.