Eugenio Maiale: Scamorza ai ferri (grilled scamorza)


You'll need

420 gm scamorza affumicato, sliced 1cm thick (see note) For brushing: olive oil For drizzling: extra-virgin olive oil For squeezing: lemon wedges

Method

  • 01
  • Preheat a charcoal barbecue or char-grill over high heat. Brush scamorza with olive oil, grill in batches, turning once with a sharp-edged spatula, until golden (1½ minutes each side). Be careful as cheese may stick. Season to taste, drizzle with extra-virgin olive oil and serve with lemon wedges.
Note Scamorza is an Italian cow's milk cheese. It's available, smoked (affumicato) and natural, from Italian delicatessens.

At A Glance

  • Serves 6 people
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At A Glance

  • Serves 6 people

Drink Suggestion

Coda di volpe, a fruity and dry white from Campania, with hints of almond and a pleasant bitterness on the finish.

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