Scamorza alla piastra

Scamorza alla piastra (Griddled Scamorza Cheese)

In antipasti by Frank12 Comments

Scamorza is a cousin to the more familiar mozzarella. Like its famous relative, it’s a cheese made from stretched curd, formed into a ball but then tied with string and hung up to dry, giving it a more solid texture, as well as its typical ‘pear’ shape. And it’s generally made from cow’s milk, while the best mozzarella is made with the milk of the water buffalo. Scamorza comes smoked (my favorite) or plain; both kinds can be used in the same ways.

The texture makes it a great cheese for griddling. Cut into thick slices and placed on a very hot griddle, it forms a delicious crust on the outside, while the inside melts into gooey goodness. It’s incredibly easy and incredibly good, the only trick being to make sure you don’t let it go too long, or it will lose its shape. When made this way, the scamorza slices are often topped with prosciutto (or cooked ham) which gives it even more flavor. Served with some good, crusty bread and a green salad, it makes a delightful, light meal ready in 5 minutes.

Ingredients

Serves 2 people

  • 1 scamorza, smoked or not, cut into thick slices

Optional toppings:

Directions

Heat a griddle or heavy-bottomed non-stick skillet until very hot. Add the scamorza slices, keeping them well spaced, and sear one side, then the other side, of the slices. This should take no more than 1 minute per side.

If using a topping: When the second side is almost done, place a slice of prosciutto on each slice of scamorza. The heat of the skillet should ‘wilt’ the prosciutto without actually cooking it. Alternatively, you can add a fillet or two of anchovy on each slice of cheese.

Serve immediately. Don’t wait or the cheese will become unpleasantly rubbery.

Notes

Besides prosciutto crudo or anchovy fillets, ‘regular’ sliced cooked ham goes very nicely as a topping. And you can get creative if you like with the toppings: julienned zucchini or peppers, for example, are nice vegetarian options.

Scamorza can be grilled in exactly the same way if you prefer, which adds a nice extra layer of smokiness. You can even make them into spiedini: cut them into chunks rather than slices, then wrap them in pancetta and thread them onto skewers. Grill until the pancetta has browned on both sides and enjoy!

Scamorza alla piastra (Griddled Scamorza Cheese)

Rating: 51

Total Time: 5 minutes

Yield: Serves 2 per scamorza

Scamorza alla piastra (Griddled Scamorza Cheese)

Ingredients

  • 1 scamorza, smoked or not, cut into thick slices
  • Optional toppings:
  • Prosciutto crudo, thinly sliced
  • Anchovy fillets

Directions

  1. Heat a griddle or heavy-bottomed non-stick skillet until very hot. Add the scamorza slices, keeping them well spaced, and sear one side, then the other side, of the slices. This should take no more than 1 minute per side.
  2. If using a topping: When the second side is almost done, place a slice of prosciutto on each slice of scamorza. The heat of the skillet should 'wilt' the prosciutto without actually cooking it. Alternatively, you can add a fillet or two of anchovy on each slice of scamorza.
  3. Serve immediately. Don't wait or the cheese will become unpleasantly rubbery.
http://memoriediangelina.com/2012/09/23/scamorza-alla-piastra-griddled-scamorza-cheese/

Comments

  1. I saw this cheese all over Italy but was too afraid to try as I had no idea what it was. Sounds delicious and am going to try to source some!

  2. Interesting one for me… never heard of this, maybe not a cousin to the Romans (smile) … wonder why neither side of the family did this.. looks fantastic.. will have to investigate lol! thanks Frank I learned something today for sure !

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