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Monday, June 6, 2011


It’s grilling time and what can be more delicious than grilled scamorza.  Not just any scamorza but Scamorza Abruzzese , the one shaped like a pear and made from cow’s milk.  We like it fried as in scamorza impanata (breaded scamorza) and grilled.

Spiedini di scamorza make a wonderful starter (antipasto) and will add the WOW factor to any gathering. 

       All photos - Copyright - ©2011 - La Casa e Il Giardino – picasaweb

Ingredients for 4 people
1 lb. smoked Scamorza
(alternate non-smoked or good quality dry mozzarella)
3 baguettes rustic bread
extra-virgin olive oil
Clean the crust of the smoked cheese with a dampened cloth, then cut the cheese into thick slices.  Slice the loaves of bread.  Alternating, impale on moist, wooden skewers slices of smoked cheese and bread, then place the skewers on a baking tray and grease them lightly with oil. Preheat the grill and, when hot, cook the skewers 4-5 minutes per side, turning once or twice. Remove from grill and serve immediately.  Sliced prosciutto may also be added.