Frisa with smoked Scamorza and vegetables

Smoked Scamorza, chopped peppers, cucumbers and tomatoes, herbs Bread:

Green tomato (not very ripe)        1
Red pepper                                       half
Green pepper                                   half
Cucumber                                         1
EVO oil                                              to taste
Fine salt                                            to taste
Smoked Scamorza cheese             30g
A few leaves of basil, mint,           to taste

Wash and chop rather finely the fresh vegetables, season them with EVO oil (Extra Virgin Olive oil) and salt. Marinate the vegetables until a highly aromatic juice comes out. Pour this juice onto the bread and leave it to rest for about 15 minutes. Cut the Scamorza into strips, cook it in a non-stick pan on a high flame for a few seconds.

Making the panino 
Use the bread with the juice. Spread a couple of spoonfuls of chopped and marinated vegetables, then add the Scamorza slivers, still warm and runny. Garnish with a few leaves of mint, basil and parsley.

Smoked Scamorza is a steamed cheese typical in the whole south of Italy. The smoking process, combined with the sweetness of this product, make it really scrumptious, though extremely easy to make. Scamorza is also excellent when heated up, to reveal all its aroma and creaminess. _

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