Scamorza Cheese and Zucchini Sandwich / Panino di Scamorza e Zucchine
Scamorza is creamy pasta filata (spun cheese) like mozzarella and at one time was made from buffalo milk but today is mostly made from cow’s milk. It is often smoked, giving the rind a bronze look. One of the most popular ways to have it is grilled and served over bread slices. I like it oozing smooth and hot between thick slices of grilled zucchini.
- 1/2 cup diced sweet red pepper
- 1/2 cup diced sweet yellow pepper
- 2 basil leaves, minced
- 1 tablespoon extra virgin olive oil
- 1 teaspoon fresh lemon juice
- Fine sea salt to taste
- 2 balls (ounces each) plain or smoked scamorza cheese
- Olive oil spray
- 1 large zucchini, cut intothick rounds
- Pre-heat a grill or broiler .
- Combine the diced peppers, basil, olive oil, lemon juice, and salt in a small bowl. Set aside.
- Place the balls of cheese on an aluminum pie pan and put the pan on the grill over indirect heat. Alternately place the pan on the oven rack positioned 4-inches away from the broiler unit Heat the cheese and turn it occasionally until it just begins to soften. This may take about 5 minutes. Cut each ball into 4 thick slices.
- Spray the zucchini slices with olive oil and place them directly on the grill over indirect heat or on a lightly greased broiler pan. Grill or broil turning the slices once until nice grill marks appear and the zucchini begins to soften but still holds its shape.
- Lay a slice of zucchini on a sandwich plate and top with two slices of the cheese. Top with another slice of zucchini. Make three more sandwiches.
- Divide and spoon some of the pepper mixture around the base of each sandwich.
- Serve with a knife and fork.
- Note: those large size zucchini that got away from you in the garden are the perfect ˜bread' for this sandwich.
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