SERVES 4
Scamorza is a cow's milk cheese made in Molise that is often smoked; you will recognize the smoked variety by its brown rind. Scamorza is similar in texture to mozzarella and its name derives from its pear or dunce-cap shape. It is tied around the top with string. It is most often eaten as a table cheese, but I like it combined in a sandwich with roasted peppers and marinated artichoke hearts. Purchased peppers and artichokes, packed in glass jars, work well in this sandwich.
8 slices sourdough-type bread
1 pound scamorza cheese, smoked or unsmoked, cut into 8 slices
2 whole marinated sweet red peppers cut into 4 pieces
4 marinated artichokes, drained and finely chopped
Place 2 slices of the cheese on each of 4 slices of bread. Top each with a pepper slice and spread the artichokes over the peppers. Top each with the remaining slices of bread. Cut each sandwich in half and serve. For an antipasto, cut the sandwiches in quarters.
Variation: Melt slices of scamorza in a small nonstick saute pan. Sprinkle the slices with a little white vinegar before transferring them to bread slices.
This recipe is from CIAO ITALIA PRONTO by Mary Ann Esposito, published by St. Martin's Press in 2005.
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