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.
- 2 balls scamorza, one plain, one smoked
- Red wine vinegar
- Fresh thyme leaves
- Salt and pepper to taste
- Crusty baguettes
- 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.
This recipe was featured on Season 20 - Episode 2010.