Simplicity in Complex Times

           Simplicity in Complex Times             
An Essay and a Recipe For Baked Mozzarella Wrapped in Prosciutto

The phone isn’t ringing as much; appointments canceled; commitments, parties, and holidays postponed. I am equally as afraid of watching the News, as I am of not watching it. I choose not to complain but to utilize this time to take care of my mind and body. It is a well-known fact that our thoughts create our feelings.

It poured with rain today, and I didn’t get to take my five-mile mental health walk. I have made a choice not to treat this time in self-quarantine as a license to overindulge, but as a time to eat mindfully, healthfully, and of course, deliciously.

For my husband and me, dinner is now the event of the day. I woke up this morning with a vision of the ingredients in my refrigerator and pantry, dancing around in my mind, not stopping until they formed a sequence that I would choose to become our evening meal.

It was around five o’clock when I began to prepare, the time of day that brings back memories of my traditional stay at home Mom and me, sitting at the kitchen table doing my homework with the anticipation of the delicious meal simmering on the stove. At that very moment, while deep in thought, my husband came up behind me and put his arms around my waist and kissed me. With no words shared, I believe we were both remembering childhood, our parents, time with clear cut roles, and less outside noise: simplicity and
safety.

These are challenging times throughout the world. A meal can be a bright spot in our day. Below I have shared a technique for fresh mozzarella wrapped in prosciutto and then baked in a hot oven. My dinner tonight is what the Italians would call a “light spuntino,” translated to a “light snack.” This term was taught to me by my family in Italy, who can turn the most basic earth driven ingredients into a delectable feast, both for the eyes and the palate. 

                        Baked Mozzarella Wrapped in Prosciutto

Ingredients:

One pound ball of fresh mozzarella, well chilled

½ pound of prosciutto

Olive oil

Crusty Italian Semolina bread

Directions:

Preheat oven to 400 degrees 

Make sure the mozzarella is well-drained then refrigerated until firm and very cold.

Wrap the mozzarella ball all the way around with the sliced prosciutto until it is completely covered, and no white of the cheese is showing. Take a small baking dish, drizzle with olive oil and then with a pastry brush, coat the top; bake in the hot oven for approximately 15- 20 minutes.

When done, let the mozzarella ball rest for 10 minutes before serving with sliced crusty Italian bread.  

Serving Suggestions:

a.      Use smaller (not too small) mozzarella balls, wrap with prosciutto; fry in hot olive oil until browned; drain and serve individually on salad plates with dressed mixed greens, olives, and tomatoes. The addition of jarred imported Italian tuna mixed with lemon, oil, and some olive brine, works well as an accompaniment for the salad.

b.      Whisk together a mix of Italian herbs and olive oil; serve with bread

c.      Serve with sliced melon, on individual plates, or as part of a complete antipasto table.