Lunch: Vincent Esposito's Fresh Mozzarella Balls and Prosciutto Stuffed Mozzarella

Ingredients

1/2 cup kosher salt, plus more
1 pound fresh mozzarella curd
1 pound thinly sliced prosciutto

Instructions

In a large stock pot, add 2 gallons water and the salt. Bring the water to a simmer. Fill a medium bowl with ice and salted water. Break apart the mozzarella curd into golf-ball-size chunks and place in a large bowl. Ladle the hot water around the curd carefully. Using a wooden spoon, stir the mixture until the curd begins to stretch out like melted cheese and becomes smooth. Take the cheese in your hands and begin to fold under, creating a round, ball shape. Wrap the mozzarella ball in plastic wrap and place in the ice water to shock. Take the remaining warm curd, and begin to stretch it out into a smooth rectangle about 8-by-10-inches. Drape the entire side of mozzarella with slices of prosciutto in overlapping layers. Immediately roll the mozzarella into a cylinder. Wrap in plastic wrap and place in the ice water. Once cold, slice and serve.
A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.

Share Vincent Esposito's Fresh Mozzarella Balls and Prosciutto Stuffed Mozzarella