Fresh Mozzarella at Tutto Italiano
First you cut and melt the curd, then you correctly pour the water around it (not directly over it). After the exact amount of salt is added, there's the stretching. But if it's not made with love, then it's not mozzarella. Chef Pasquale Langella and Manager Helen Gurrera of Tutto Italiano in East Hampton show Plum how to make fresh mozzarella. Deliciousness ensues. Tutto Italiano 74 Montauk Hwy. #6 East Hampton, NY 11937 631-324-9500 www.citarella.com
Feb 22, 2008 (7 Comments)
