“When we visited my parents’ town of Palmoli, this was always offered to us. We’d all sit around the fire, my uncle playing his piano accordion, grilling slices of scamorza.”
- 420 gm scamorza affumicato, sliced 1cm thick (see note)
- For brushing: olive oil
- For drizzling: extra-virgin olive oil
- For squeezing: lemon wedges
- 1Preheat 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.
Drink Suggestion: Coda di volpe, a fruity and dry white from Campania, with hints of almond and a pleasant bitterness on the finish. Drink suggestion by Glen Davis