Lunch: Vincent Esposito's Fresh Mozzarella Balls and Prosciutto Stuffed Mozzarella

Ingredients

1/2 cup kosher salt, plus more
1 pound fresh mozzarella curd
1 pound thinly sliced prosciutto

Instructions

In a large stock pot, add 2 gallons water and the salt. Bring the water to a simmer. Fill a medium bowl with ice and salted water. Break apart the mozzarella curd into golf-ball-size chunks and place in a large bowl. Ladle the hot water around the curd carefully. Using a wooden spoon, stir the mixture until the curd begins to stretch out like melted cheese and becomes smooth. Take the cheese in your hands and begin to fold under, creating a round, ball shape. Wrap the mozzarella ball in plastic wrap and place in the ice water to shock. Take the remaining warm curd, and begin to stretch it out into a smooth rectangle about 8-by-10-inches. Drape the entire side of mozzarella with slices of prosciutto in overlapping layers. Immediately roll the mozzarella into a cylinder. Wrap in plastic wrap and place in the ice water. Once cold, slice and serve.
A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.

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