Mozzarella with olive oil, salt, and black pepper

Method

1. Fill a large bowl with warm water (about 55–65°C), leaving enough space to submerge the mozzarella bag. Place the bag in the water and let it sit for 6 minutes. Warming the mozzarella brings out the essence of the milk. 2. Remove the bag from the water and open it, carefully straining out the milky water inside. Put the mozzarella on a plate. 3. Pour over the olive oil and sprinkle with salt and a grind of black pepper. 4. Serve straight away.