House-Made Mozzarella on Baguette
Plus marinated tomatoes and fresh herb salad. Recipe by Executive Chef Branden Bentley from Mangia! A Nonna’s Italian Kitchen.
Serves 4. Best paired with Honig Sauvignon Blanc. Recipe by Executive Chef Branden Bentley from Mangia! A Nonna’s Italian Kitchen. From our February 2017 Cooking Class.
3 tomatoes, cut into ½-inch slices
½ cup olive oil
¼ cup balsamic vinegar
Pinch of salt and black pepper
1¼ cup water
½ teaspoon citric acid
¼ teaspoon liquid rennet
1 gallon whole milk
1 teaspoon kosher salt
1 baguette, sliced
1 cup fresh herbs of your choice
Marinate tomatoes in olive oil, balsamic vinegar, salt and pepper. Set aside. Combine 1 cup water and citric acid. Separately combine ¼ cup water and rennet. Pour milk into a pot, stir in citric acid mixture and heat to 90˚ before removing. Stir in rennet mixture. Cover and let sit for five minutes. Cut into ½-inch cubes with spatula. Bring heat to medium. Stir gently until curds reach 105˚. Remove from heat for five minutes. Strain curds, to drain whey. Bring a pot of water to 185˚. Lower the strainer with curds into pot for two to three minutes. Remove from heat. Wearing food-safe rubber gloves, fold curds several times. Let internal temperature reach 135˚. Sprinkle with salt. Gently fold and stretch until curds become smooth. If cheese cools, return to hot water for 15 seconds then continue. Shape by pulling edges toward the base in a ball. Place in a bowl of ice water for five minutes. Dress baguette with olive oil. Broil at 350˚ for five to seven minutes. Serve mozzarella on baguette with tomatoes and herbs.