These mozzarella rolls can be filled with a variety of different fillings. This version uses Italian meats and butternut squash.
4 gal. boiling water
10 lbs. fresh mozzarella curd
Kosher salt to taste
Seasonal fillings such as 3 butternut squash, diced, roasted
2 cups pesto
Seeds of 3 pomegranates
8 to 10 oz. dried Italian meats such as prosciutto or salami, sliced
1. Cut curd into 1-1½-in. chunks. Place in water in large pot.
2. When curd starts to melt, remove with slotted spoon. Use 2 wooden spoons to stretch like taffy. When cheese is completely melted and shiny, pull ½ of cheese. Ball up on table and roll out to ¼-in. thick.
3. Fill with seasonal items, as listed in ingredients. Other fillings can include spinach, watercress, roasted tomatoes and toasted pine nuts.
4. Roll as tight as possible. Cut into 8 10-in. logs. Wrap in
cheesecloth to drain excess liquid. Place in refrigerator for 30 mins. Remove cheesecloth.
Recipe by Bon Appétit at eBay, San Jose, Calif.