Perfecting Homemade Mozzarella
Today, we're diving into the art of homemade stuffed mozzarella. I’ll show you how to take fresh mozzarella curd and transform it into a gourmet masterpiece, filled with roasted peppers, pesto, and prosciutto. Whether you're a seasoned chef or just love experimenting in the kitchen, this recipe is a perfect blend of flavor and creativity. Let’s get started and elevate your cooking game!
Gourmet Stuffed Cheese Made Simple
Homemade Gourmet Stuffed Mozzarella
Ingredients:
For the Mozzarella:
1.1 lbs. fresh mozzarella curd (Caputo Brothers or similar)
1/8 cup salt
Hot water (175-185°F)
For the Filling:
2 red peppers
Pinch of salt (for seasoning peppers)
3/4 cup prepared pesto
2 tablespoons panko breadcrumbs
Slices of prosciutto
For Seasoning:
Salt
Pepper
Oregano
Granulated garlic
For Assembling:
Plastic wrap
2-3 tomatoes, sliced
Fresh basil leaves
Extra virgin olive oil
Sea salt
Method of Preparation:
1. Roast the Peppers:
Cut the red peppers into four sides each and season with a pinch of salt.
Roast the peppers in an air fryer (or oven) until they are blackened and charred.
Place the roasted peppers in a bowl and cover with plastic wrap to steam for about 10 minutes. This will help the skins peel off easily.
2. Prepare the Mozzarella:
Roughly chop the mozzarella curd into cubes.
Heat water to 175-185°F and add 1/8 cup salt (the water should taste like the ocean).
Place the mozzarella curd in the hot water and stir until the curd melts and comes together.
Smooth out any lumps by gently pulling and stretching the cheese for 2-3 minutes.
Drain the water and place the mozzarella on a cutting board.
Roll it out with a rolling pin to a thickness of 1/4 to 1/2 inch in a rectangular shape.
3. Assemble the Mozzarella Log:
Season the flattened mozzarella with salt, pepper, oregano, and granulated garlic.
Spread the pesto evenly on the side that you will start rolling from, but don’t overdo it.
Line the middle and top of the mozzarella with the roasted peppers and prosciutto slices.
Pat down the prosciutto so it settles into the cheese.
Roll up the mozzarella log tightly, starting from the pesto side. Ensure a tight and even roll to keep all ingredients intact.
4. Wrap and Chill:
Wrap the mozzarella log tightly in plastic wrap.
Roll it on a table to tighten the log inside the wrap.
For best results, refrigerate the log for about an hour to allow it to set. However, it can be sliced immediately if necessary.
5. Slice and Serve:
Remove the plastic wrap from the mozzarella log and slice it into 1/2-inch pieces (or your preferred thickness).
For presentation, place each mozzarella slice on a tomato slice.
Garnish with fresh basil leaves, drizzle with extra virgin olive oil, and sprinkle with a little sea salt.
