When testing my rennet before making mozzarella, I found myself with a cup of fresh curds on my hands. Not wanting to toss them, I decided to try to make primosale (pronounced pre-mow-sa-lay, means "first salt") using the small molds we had brought back with us from a lunch in Puglia. It was really simple to make and actually yielded enough to fill 2 of the single serving molds.
They looked great and tasted even better! Inspired, I decided to make a few more to take as a thank-you treat to our friends who had watered our plants while we were away... and then I decided to make a few more the next day as a birthday present for one of our CSA friends... and then of course I needed to some extra for our breakfasts! I was just a little obsessed. The fun of Primosale, other than the sheer ease of making it, is that it lends itself to any flavor combination you could dream up. On it's own it has a fresh, delicate flavor.