Recipe - Fresh Mozzarella

2 ga Cold water
1 One half cup Kosher salt
2 pound Milk curd
One fourth cup Basil pesto; (optional but
wonderful)

1. combine water in a large shallow pan with the salt.

2. Carefully place curd in water.

3. bring to a moderate heat.

4. with your hands in the pot of cooking water massage curd until soft,
shiny, and very elastic. (approx 20 minutes)

5. MOVE QUICKLY remove 1 at a time from heat, spread on to plastic wrap
about One fourth 1/2" thick.

6. spread thinly with pesto, roll up the long side, into a pinwheel. wrap
plastic on the outside tie off the ends.

7. return to water for 23 minutes, shock in ice cold water and
refrigerate.

slice in 1/2" round slices and place around a bed of greens or use as an
appetizer... Very tasty!

Recipe by: S.C.I. Jamie, Az

Posted to recipeludigest Volume 01 Number 565 by CuisineArt
CuisineArt@aol.com on Jan 20, 1998