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. 

RECIPE.

Ingredients:

• 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)

Directions:

Mozzarella:

• 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.
   

Zucchini:

• 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.
   

Assembly:

• 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.
• Enjoy.

Serves 2. 30 minutes active and total time.