“Made-to-order mozzarella” with basil coulis
There are dishes that get better with time. Chicken soup comes to mind in this regard. Other dishes are at their peak the moment they are finished. None more so than mozzarella. While chilled fresh mozzarella is wonderful, it pales compared to warm mozzarella right out of the pot. This is a secret many chefs and cheese makers will attest to. The technique is simple but the results are spectacular. And really, the main difference here is nothing more than time. [Where does one get mozzarella curd?]
1 cup basil
½ cup spinach
2 ice cubes
2 tablespoons sunflower or grapeseed oil
1 teaspoon lemon juice
3 cups water
1 tablespoon salt
2 cups mozzarella curd, crumbled
3 tablespoons olive oil
In the bowl of a blender, combine the basil, spinach, ice and
il. Purée at high speed until very smooth. Strain through a fine mesh strainer into a small bowl and season with salt and the lemon juice.
In a small saucepan, heat the water to 140°F [can we give stovetop heat?]. Season with enough salt that the water tastes of the sea. Add the mozzarella curd and cook, stirring gently, until the curds have melted. Working quickly, remove the curds to a work surface, cut into four equal pieces and form into balls.
Place the mozzarella into 4 warmed bowls. Top with the olive oil and drizzled with basil purée. Serve immediately.