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Friday, September 17, 2010

Scamorza Impanata (Breaded Scamorza)

Scamorza Abruzzese is a curd cheese, made by artisanal cheesemakers, shaped into a pear-like, tied with a string and hung to dry.

Scamorze Hung to Dry
The cheese is white unless it is smoked.

Smoked Scamorza
The scamorza can be substituted for mozzarella in most dishes. Using the smoked variety (scamorza affumicata) adds a nice background flavor in replacement of mozzarella.


2 Scamorze Abruzzese (Good quality dry mozzerella can be substituted)

1 cup bread crumbs

2 eggs

Fresh Black pepper

1 tablespoon of fresh chopped thyme

½ lb. Mixed lettuce (arugula, romaine, radicchio, frisée

8 slices artisanal bread (thick crusty bread)

1 cup of vegetable oil to fry

Remove the skin of the scamorze, cut into thick slices the size of a finger. Beat the eggs in a bowl with fresh black pepper. In another dish mix the breadcrumbs with chopped thyme leaves. Place the sliced scamorza in the egg mixture and then the bread mixture making sure it adheres well. Fry the sliced mozzarella few at a time, place on paper towels to remove the excess fat. Serve immediately with mixed lettuce and toasted bread.

Scamorza Impanata
I would combine this dish with a light white wine, preferably champagne to balance the remaining frying fat.

Images: ©2010 - picasaweb