“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.”
Ingredients
Method
Main
1.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.
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
Notes
