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Ideas for scamorza?

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I looooooove this cheese and just bought myself a nice big chunk of it. I usually do what my Italian host Mamma did when I studied abroad: put a slice in a bowl, pour over it some boiling hot tomato sauce and mop it all up with good bread as it melts. I know that I could pretty much use it the way I would mozzarella, but I'm wondering if anyone has any especially killer ideas for its use, since it's (to me) a lot more special than mozzarella and for sure a lot more expensive!

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  1. I too love scamorza. On my first trip to Rome many years ago a friend met me at the train station. I arrived much later than expected. I was in a terrible mood so my friend took me to a little trattoria where the scamorza was placed in thier brick oven until bubbly with a little char here and there. It was served with crusty bread and you spread the melted cheese onto the bread. I've had the good fortune of eating at some really fine resturants but that single simple dish is still the best thing I've ever eaten in my life. I've also make pizza with scamorza and that pretty darn good too.

    1. I just made a light dinner with smoked scamorza last night. Toasted big hunks of bread that I dragged home from Matera. (Yes, I dragged home bread from Italy)

      Topped with scamorza and baked until melted. Topped that with kale sauteed until crispy. Added a touch of Calabrian hot peppers in puree. Ate with greenmarket salad on the side.

      See this thread I started years ago for another idea, from a restaurant in the Bronx.

      http://chowhound.chow.com/topics/277636

      1. smoked scamorza is great in risotto with radicchio. fresh scamorza I like in a baked pasta.

        1. I love it with cavatappi, roasted eggplant, tomatoes and basil.

          Cut the eggplant, peeled if you want, into 11/2" cubes and toss with a bit of salt and some olive oil. Roast on a sheet pan for about 20 min., or until lightly browned and tender. Don't overcook or it won't hold up in the finished dish.

          Meanwhile, saute some chopped garlic in a bit of olive oil until fragrant, add some chopped plum tomatoes and heat through. Season assertively with salt and a bit of balsamic vinegar. It should be highly seasoned because when you add the eggplant and pasta the flavor will get lost if it is too bland. Add the eggplant to the tomato mixture and add some freshly chopped basil, and then hot curly pasta such as cavatappi.

          Add some parmesan and some scamorza that has been diced into 1/4" pieces and toss to soften the scamorza. Serve immediately while the cheese is still melty, passing more parm.