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Scamorza is a spun paste cheese made from cow's milk.
It is recognized as a traditional agri-food product of the regions of Campania, Basilicata, Abruzzo, Molise and Puglia.
The origin of the term scamorza comes from "capa mozza", meaning "head cut off". Furthermore, it is a very nutritious cheese with a lot of calcium.
Smoked Scamorza has a more pronounced taste compared to fresh scamorza. Excellent for enriching salads or skewers, the scamorza, for its ability to "spin", in the kitchen is ideal in baked preparations that provide a light gratin. Another way to taste it is sliced 2- 3 cm cooked on a plate or on a grill, accompanied by chestnut honey.
Ideal therefore to fill a large quantity of dishes, excellent grilled or in a pan, the scamorza is preserved for a long time.
SCAMORZA ALLA PIASTA
It is prepared in no time, it is simple and natural. Excellent as a main course accompanied by a salad.
4 slices of Scamorza cheese with a minimum thickness of 3 cm
Heat the plate very well, you can use cast iron plate, and when it is hot, add the scamorza slices.
When one side starts to melt and the bottom will become browned turn the slices.
It will be ready when solid seeds will start spinning.
Serve immediately on the table.
Tips:Before removing the smoked cheese from the heat add a slice of raw ham. It will become a very tasty dish.
The weight of the product can vary by 15% depending on the ageing, they are artisanal and the seasoning varies its weight
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