Credit: Food52
Scamorza With Tomato Sauce And Garlic
Made with
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117.000 VND
Scamorza is a pulled curd cheese, traditionally made from 100% fresh cow milk.
Ingredients
1 whole garlic clove, peeled
2-3 tablespoons extra virgin olive oil, plus more for drizzling
1 cup (250 ml) of tomato puree (passata) or tinned chopped tomatoes
salt and pepper to taste
5.5 ounces (about 150 grams) or a fist-sized ball of scamorza (or mozzarella)
a few basil leaves
good crusty bread, toasted if you like, to serve
Directions
Step 1 In a wide pan, heat the whole clove of garlic to a gentle sizzle in the olive oil. Watch it doesn't burn, you simply want to infuse the oil with the garlic for a minute or two.
Step 2 Pour over the tomato passata and add salt and pepper to taste, along with a splash of water.
Note: if you're using fresh mozzarella which will release a lot of liquid you may not need the extra water, instead you will want to reduce the sauce a little more than normal. Let simmer rapidly over medium heat for about 10 minutes or until thickened and reduced slightly.
Taste for seasoning.
Step 3 Cut the scamorza into thick slices and lay them in the sauce in a single layer. Continue simmering a further 5 minutes or until the cheese is perfectly melted. Give the cheese one quick stir to distribute it evenly (some prefer to leave the cheese 'whole').
Step 4 Serve with herbs over the top and either pour over toasted bread or serve in a shallow bowl or plate with bread to dip into the sauce. More ground pepper and an extra drizzle of olive oil are nice finishing touches.
Credit: Food52
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