Recipe: Giuliano Baldessari | La Mozzarella - Illusione
Ingredients for 4 people
Mozzarella paste
- Tomato balls squeezed to green star and frozen into hemispheres
- Capers
- Basil
- Oil
- Pepper
For the mozzarella paste
- 6 l milk
- 3 g buffalo ferments
- 3 g animal rennet
Tools
- Tank
- Roner
- Whisk
- Knife
Procedure
Strain raw unpasteurized milk, pour it into a pot, pasteurize it and bring it to 40°C by whipping continuously. When the temperature is reached, immerse the pot in a tub of water kept at 40°C with the help of the Roner.
Wait 10 minutes, add the buffalo ferments, whip and wait 20 minutes. Add rennet, whip and wait another 20 minutes.
Break curd into 3-cm cubes, wait 10 minutes and break again into 0.5-cm cubes.
Wait 10 minutes. Stir the curd by breaking up the larger pieces. Wait until the pH reaches 4.8.
Try spinning with boiling water.
Dish composition
Spin the mozzarella paste and incorporate a frozen tomato ball.
Mozz it and keep it in the preserving liquid until the core melts. Drain and dry well before serving.
Serve with oil, pepper, capers and basil.
To be eaten in one bite with the help of a spoon.
Photographs are by Claudio Baroni
