They say the cure for everything is salt water: sweat, tears, and the sea. We say the cure for a hard goodbye is salty salty water for homemade mozzarella.
Odysseus left last night, so of course we're back at the culinary loom. We wove local zucchini on a big rimless plate, topped it with a ball of homemade mozz, and garnished it with Maldon Sea Salt and Balsamic reduction. Delicious and perfect for these remaining dog days.
- 550 g. (1 quart) of mozzarella curds (Note: We know of 2 places in Manhattan to buy the mozzarella curd: Di Palo's (if you call ahead) and Todaro Brothers.)
- 8 cups of water
- 1 1/2 tbsp of salt
- 2 cups of ice
- 3 cups of whole milk
- 1 zucchini
- Olive Oil
- Balsamic reduction and Maldon Sea Salt (optional)
- Cut the curd in a rough chop of 1 cm cubes.
- Put curds into a glass bowl.
- Put water and salt into a large pot - It should taste like the sea!
- Place on a high flame until it begins to boil (if it's a rolling boil, it's gone too far.)
- Meanwhile, fill a bowl with ice and whole milk.
- Take pot off stove and pour the salt water over the cheese curds.
- Let the curds sit for 1 minute. With a wooden spoon, stir the curd pieces together in the hot water.
- Form a large ball (or any shape of your choosing) and place in ice and milk bowl to cool.
- Slice zucchini with a mandoline at 1/8 in. thickness.
- Brush a skillet with olive oil over medium heat.
- Touch the zucchini to the hot pan.
- Set aside.
- Lay the zucchini slices flat on a plate, weaving the zucchini into a basket weave pattern.
- Place the mozzarella on top of the zucchini, topping with Maldon Sea Salt.
- Garnish with balsamic reduction to taste.
Serves 2. 30 minutes active and total time.