Scamorza disaster..help needed!!
Last night I tried to replicate a dish I had recently at Roberto's (Bronx, NY). The ingredients were: lightly sauteed spinach; roasted red peppers; black olives; and smoked scamorza cheese. The cheese was cooked enough so that the bottom of the disc-shaped piece was crispy on the bottom. This was set on a bed of sauteed baby spinach and topped with the peppers and a few olives. Simple, right??? Not for me!
I figured I should place the cheese under the broiler in a non-stick pan. Well it turned into a melted cheese soup after a few minutes broiling. I had checked it and at no point was it the correct degree of doneness before I pulled it out of the oven. SO: Shall I next try to cook it in a non-stick on top of the stove? I am trying for a cheese that is slightly browned on the top and crispy underneath.
Many thanks for your help!!
Your instincts for next time are correct. I believe the disk of cheese is known as frico to Italians. To make it, sprinkle about 2 ounces of shredded cheese in a skillet on medium-high, and let it cook until it's toasted. Take it off the heat for about thirty seconds to let it firm up, then carefully flip it and cook until the other side is well toasted.
I LOVE smoked scamorza!
I'm confused by the post below. Are you making a disk out of grated scamorza, or are you talking about a thick SLICE of scamorza? If the latter, I think putting it in a HOT pan for as short amount of time as possible might do the trick. I would put a thin layer of olive oil in the pan to heat up, as oil transmits the heat faster, and would help with browning. Although non-stick would help it, er, not stick, I find that non-stick keeps things from getting a crust, and browning. The oil should keep it from sticking in a normal pan.
If you are still having melting problems, maybe try refridgerating the slice for a while before frying it, or dust the side which will be in contact with the pan with flour to help with browning.