Tableside Mozzarella Recipe

Prepare stretching bath

Bring 6 cups of water to a near-simmer (about 175-185°F / 80-85°C) in a wide pot or deep sauté pan. Keep a separate bowl of ice water ready.

Salt the curd

Cut the chilled 1 lb mozzarella curd into 1- to 2-inch pieces with a knife. Sprinkle 1 tsp kosher salt evenly over the curd and gently fold pieces so salt distributes.

Stretch the curd

Using tongs or gloved hands lightly coated with 1 tbsp neutral oil, submerge a few pieces of curd into the hot water for 20–30 seconds until surfaces become glossy and pliable. Remove from water and quickly fold/stretch the curd by pulling and folding it back on itself several times to develop smooth texture. Repeat with remaining curd pieces, reheating in hot water as needed. If curd becomes too hot, briefly dip in ice water to cool slightly then continue shaping. Form into one or two smooth balls about 1 lb total.

Finish and hold

Place finished mozzarella on a plate and drizzle with 1 tbsp extra-virgin olive oil; cover lightly to keep warm (or place in a warm spot) if serving immediately tableside. Sprinkle a pinch of flaky sea salt on top just before serving.

Combine 2 cups halved cherry tomatoes, 1/2 cup torn basil, 2 tbsp extra-virgin olive oil, 1 tsp red wine vinegar, 1/2 tsp minced garlic, 1/2 tsp kosher salt and 1/4 tsp black pepper in a bowl. Toss gently to coat and let marinate at room temperature for 15–30 minutes so flavors meld. Taste and adjust seasoning.

Warm the puccia bread: slice the loaf into thick pieces and toast or warm in a 350°F (175°C) oven for 6–8 minutes until crisp on the edges but still soft inside. Brush lightly with 1 tbsp olive oil if desired.

Warm olives and roasted peppers: place 1 cup mixed olives and 1 cup sliced roasted red peppers in a small sauté pan over medium-low heat just until warmed through, 3–4 minutes. Drizzle a little olive oil and transfer to a small serving bowl.

Arrange 8 oz assorted thinly sliced salumi on a board or platter near the bread and olives.

On a large wooden board or warm platter, place the stretched fresh mozzarella ball(s) centrally. Spoon the marinated tomatoes and basil beside the cheese. Arrange warmed puccia slices, salumi, warmed olives and roasted peppers around the cheese in an attractive manner.

Finish with a drizzle of extra-virgin olive oil over the mozzarella and tomatoes, scatter fresh basil sprigs, and sprinkle 1/2 tsp flaky sea salt over the cheese. Serve immediately so guests can tear warm, silky mozzarella and pair with bread, salumi and the accompaniments.