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Ingredients
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Cheese & finishing
Sauce (Cacio-style emulsion)
Accompaniments & garnish
Method
Cheese & finishing
Bring cheese to temperature
Remove the black mozzarella from refrigeration 30–45 minutes before serving so it reaches room temperature. This brings out flavor and makes the cheese more supple.
Slice and arrange
Pat the mozzarella dry with paper towels. Slice into 1/2-inch thick rounds or tear into large pieces. Arrange the slices attractively on a serving plate, leaving some space between pieces.
Season
Sprinkle the mozzarella pieces evenly with the 1/2 teaspoon sea salt and about half of the freshly ground black pepper (reserve the rest for finishing).
Sauce (Cacio-style emulsion)
Make the cacio emulsion
In a medium bowl, combine the finely grated Pecorino Romano and grated Parmigiano-Reggiano. Add 2 tablespoons extra-virgin olive oil and 1 tablespoon fresh lemon juice. Stir while gradually adding 1/4 cup of the cold water to start, whisking vigorously to form a smooth, creamy emulsion. Continue adding the remaining cold water a little at a time until you reach a spoonable sauce consistency (about 3/4 to 1 cup water total). The cold water helps the hard cheeses emulsify into a creamy sauce rather than clumping.
Adjust seasoning and texture
Taste the sauce and add more black pepper if desired. If the emulsion is too thick, add another tablespoon of water or olive oil and whisk to loosen. The final texture should coat a spoon and drizzle smoothly over the mozzarella.
Assembly & garnish
Dress the mozzarella
Spoon or drizzle the cacio emulsion over the arranged black mozzarella, using enough to lightly coat each piece but not drown it—about 3–4 tablespoons of sauce per serving (total will vary).
Finish and garnish
Sprinkle the remaining freshly ground black pepper over the cheese. Scatter the cherry tomato halves around the plate if using. Drizzle a little extra-virgin olive oil (about 1 teaspoon) over the cheese and finish with a few microgreens or small basil leaves for color and freshness.
Serve
Serve immediately with toasted rustic bread or crostini on the side for spreading the cheese and sauce. Encourage guests to spoon sauce onto bread with cheese for best experience.