Scamorza Alla Griglia (Grilled Smoked Cheese With Tomatoes)
appetizers
2 medium tomatoes; about 1/2 lb.
1 teaspoon dried oregano
1/4 cup extra virgin olive oil
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
1 pound smoked mozzarella
or scamorza affumicatta
PREPARATION: Core and cut tomatoes into 1/2 inch dice (1 1/2 cups). Put the tomatoes, oregano, olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper in a small bowl and set aside at room temperature for at least one hour. (Can cover and set aside up to 4 hours.)
COOKING: Adjust oven rack to high position and heat broiler. Cut the cheese into 1/4-inch thick slices and put, slightly overlapping, on a heatproof plate. Broil 3 inches from element until cheese bubbles and begins to turn golden brown, about 2 minutes.
SERVING: Spoon the tomato mixture over the hot cheese. Serve immediately.
Serves:4 to 6
NOTES : Smoked cheese slices toasted and topped with marinated chopped tomatoes.
Scamorza is one of a group of pulled curd cheeses related to mozzarella. White, creamy and denser than mozzarella, scamorza is made from cow's milk, to which ewe's milk is occasionally added. In Italy, scamorza is also made from buffalo milk. 0 0 0 0 0 922 0
Contributor: Cook's Magazine September/October 1988
Yield: 6 servings
Preparation Time: 1:30
