In a large stock pot, add 2 gallons water and the salt. Bring the water to a simmer. Fill a medium bowl with ice and salted water.
Break apart the mozzarella curd into golf-ball-size chunks and place in a large bowl. Ladle the hot water around the curd carefully. Using a wooden spoon, stir the mixture until the curd begins to stretch out like melted cheese and becomes smooth. Take the cheese in your hands and begin to fold under, creating a round, ball shape. Wrap the mozzarella ball in plastic wrap and place in the ice water to shock. Take the remaining warm curd, and begin to stretch it out into a smooth rectangle about 8-by-10-inches. Drape the entire side of mozzarella with slices of prosciutto in overlapping layers. Immediately roll the mozzarella into a cylinder. Wrap in plastic wrap and place in the ice water. Once cold, slice and serve.
A viewer or guest of the show, who may not be a professional cook, provided this recipe. It has not been tested for home use.
Recipe courtesy of Vincent Esposito