Eugenio Maiale: Scamorza ai ferri (grilled scamorza)

AT A GLANCE

  • Serves 6 people

  • 420 gm scamorza affumicato, sliced 1cm thick (see note)
  • For brushing: olive oil
  • For drizzling: extra-virgin olive oil
  • For squeezing: lemon wedges
01   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.

Recipe:

EUGENIO MAIALE

Photography:

CHRIS CHEN

Styling:

KIRSTEN BOOKALLIL

Drinking Suggestion:

CODA DI VOLPE, A FRUITY AND DRY WHITE FROM CAMPANIA, WITH HINTS OF ALMOND AND A PLEASANT BITTERNESS ON THE FINISH. , suggested by GLEN DAVIS

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