Wednesday, 17 May 2017
Grilled courgette and Scamorza salad
Browsing the cheese aisle in Waitrose a few days ago, I noticed a new Italian cheese added to the range - it was a smoked Scamorza. There was no price tag, and nobody to ask. Fast forward several days, the cheese was still there without a price, so I found a member of the staff and asked for help.
I tried Scamorza Affumicata many years ago in Italy, when my mother-in-law pan-fried it for a quick lunch.
This cheese definitely benefits from pan-frying or grilling, when it acquires a delicious crust. You can eat it uncooked as well, but the texture is a bit plasticky.
I love smoked cheese, and Granarolo Scamorza has a distinct smokey flavour. It's a delicious cheese, and I'm so pleased to see it in the local supermarket.
Since it's a National Vegetarian Week, I have been eating salads every day this week.
This is a recipe for one, but it can easily be doubled for two.
You will need (per person):
3tbsp olive oil
3 baby courgettes, sliced in half
2 slices of Scamorza cheese
3 baby tomatoes
a handful of mixed salad leaves
Slice courgettes in half lengthways and put on the grill pan, drizzled with olive oil. Cook for about 3-4 minutes on each side. Season with sea salt, while cooking. Add the sliced tomatoes to the grill for a couple of minutes. Scamorza takes no more than a couple of minutes on grill to turn golden-brown crusty, and chewy soft inside. Put the courgettes, tomatoes and cheese on a plate with salad leaves, and drizzle some good quality balsamic vinegar over the salad.
Eat with a well toasted bread. I had it with another Italian food product - lovely crusty Farina Pugliese bread.
It is such an easy recipe, yet immensely satisfying. I will be definitely buying this cheese again.