Easy, Cheesy

For the third time this week, I am pouring a glass of wine while my curds gently soak in their water bath. Already sliced on the plate are some green zebra tomatoes I stumbled upon, champagne mangos (where have these been hiding my whole life?), flaked pink salt from the Murray River in Australia, tender treviso and a basil vinaigrette made with white balsamic vinegar. In less than five minutes, I¹m going to have fresh mozzarella. In ten minutes, dinner.

Not just any grocery store mozzarella. No. No. No. We’re talking fresh mozzarella. The creamy, slightly salty tang and gentle toothiness of hand-pulled mozzarella. Mozzarella that I’m making myself.

Sometimes a few simple ingredients come together to create something spectacular. The individual elements compliment each other so well that, when combined, the results are so delicious they border on magical. Think bacon and eggs; chocolate and strawberries; brats and beer; mango and mozzarella.

Moist, sweet and soft, with a springy yielding texture unlike any other cheese, the process of making fresh mozz is very simple, and the results are blissful. Indeed, the fresh cheese classes at Datz are among the most requested.

Start with a pound of fresh mozzarella curd and three quarts of 150° water.
In a bowl, crumble, cut or shave the curd to about the size of a marble, and then pour the water over it. Make sure the water covers the curd. Let the mixture sit for three minutes, gently stirring with a spoon or your hands (if you can handle the heat!). When the curd is melted and lump-free, start pulling it gently. When the color becomes pearlescent and gentle ribbons appears in the texture, shape it into balls and drop it into a cool, salted water bath. A gentle dunk is all it needs to set, really.

Don¹t believe me? Take the class on Sunday May 16 ($25, 6 pm) and find out.
But between now and then, you can find fresh mozzarella at The Fresh Market and better Publix Supermarkets to quench the urge for this delicious twist on the classic caprese.

Mango Caprese with Basil Vinaigrette

• 1/2 C chopped fresh basil leaves, plus whole leaves for layering
• 3 T extra-virgin olive oil
• 2 T white balsamic vinegar
• Salt and freshly ground black pepper
• 8 radicchio leaves, thick ends trimmed
• 2 large mangos, peeled, halved, and thinly sliced
• 8 slices fresh mozzarella

Blend the chopped basil, oil, and vinegar in a food processor or blender until basil is mostly pureed. Season with salt and pepper.
Overlap radicchio, mango, mozzarella, and basil leaves on plates.
Drizzle with vinaigrette and serve, passing additional vinaigrette on the side.

Tags: @datz, caprese, cheese, Foodimentary, mozzarella, Tampa