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Melted Scamorza

Mary Ann Esposito

This isn’t a formal recipe, just a delicious way to serve firm cheese in a more elegant style! Allow a slice or two of cheese per serving.

Ingredients

2 balls scamorza, one plain, one smoked
Red wine vinegar
Fresh thyme leaves
Salt and pepper to taste
Crusty baguettes

Directions

Slice the cheese into 1/4-inch thick rounds. Heat a dry non-stick skillet over medium heat for 2 minutes. Add several cheese slices with ample space between them. Allow the cheese to melt into small pancake size rounds. Transfer the rounds to a platter; sprinkle them with the wine vinegar and thyme leaves. Add salt and pepper to taste.

These are best eaten with a knife and fork! We serve them with crusty bread slices and Banfi’s Belnero.

Note: This recipe also works well with fresh mozzarella or provolone.

This recipe is featured on show 2010 – Specialty Appetizers.

item recipe is featured in Episode 2010 of Season 20.

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This collection epitomizes the tradition and love that goes into all of Mary Ann Esposito's cooking. Like her award-winning TV series, this book will live on for years with all of those who cook her delicious recipes. My kids love everything Mary Ann cooks!"

Comments

Ginger

May 16, 2011 at 8:48pm | Permalink

Hi, I enjoy your cooking show. You have a good website that is user friendly and a lot of interesting recipes. I am a little disapointed that the recipes do not have the regions of Italy that they are from because I am particularily interested in finding recipes from Reggio de Calabria where my grandfather is from. I have been told that my grand-mother
was from the San Georgio valley so I would also be interested in recipes from that region.
I recently enjoyed your show about polenta. My daughter just found out she is glutin intolerant so the polenta lasagna will be a nice alternative to the lasagna that we are use to making. Keep up the good job.
Ginger

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Ginger

May 16, 2011 at 8:48pm | Permalink

Hi, I enjoy your cooking show. You have a good website that is user friendly and a lot of interesting recipes. I am a little disapointed that the recipes do not have the regions of Italy that they are from because I am particularily interested in finding recipes from Reggio de Calabria where my grandfather is from. I have been told that my grand-mother
was from the San Georgio valley so I would also be interested in recipes from that region.
I recently enjoyed your show about polenta. My daughter just found out she is glutin intolerant so the polenta lasagna will be a nice alternative to the lasagna that we are use to making. Keep up the good job.
Ginger