Fresh mozzarella rolls with spirals of prosciutto running through them are staples at every Italian-American deli. They are made by stretching the still-warm fresh mozzarella into a rectangle, covering the cheese with prosciutto and rolling the whole thing up into a neat loaf shape. As the mozzarella cools, it firms up and becomes compact and easy to slice. You can come close to this effect by following this procedure.
Choose a thin-bladed knife with a blade long enough for you to see what the blade is doing as it cuts through the cheese.
Place the mozzarella on the work surface with one of the short ends facing your. Make a cut parallel to the work surface about ½ inch from the top of the cheese but don’t cut through the cheese. Continue slicing, turning the cheese as you go to ‘unroll’ the cheese in a more or less even 1/2-inch sheet. If you have cut through the cheese, it can be patched.
Take a look at the ‘unrolled’ cheese. You’ll notice that the two ends curl inward. Arrange the cheese on a large piece of plastic wrap with the two ends of the cheese that curl inward facing up—that will make the cheese easier to re-form. Cover the top of the cheese with a more or less even layer of prosciutto. Roll the cheese more or less into its original shape. Wrap the cheese snugly in plastic wrap and refrigerate until it is firm, at least 12 hours or up to one full day.
Unwrap the cheese and cut into thin slices with a thin-bladed knife.
If you can buy fresh mozzarella ‘hot off the press,’ before it’s been refrigerated it will be easier to cut and fill. There are a lot of different fillings you can use in place of the prosciutto—olives, salami, fresh basil leaves or pesto.
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