#scamorza

[quo-usque-tandem]

Pasta with pumpkin, scamorza, and prosciutto

[fattributes]

Scamorza and Rice Stuffed Tomatoes

[carolinathedog]

Sometimes mommy and I will play like this. (She’s just throwing to me a pice of cheese out of her mouth, so I can catch it directly in mine, like the birds!)

[askwhatsforlunch]

Garden Tomato and Smoked Scamorza Tart (Vegetarian)

Everything I cook or bake, every recipe I make lately, is “garden this” or “garden that”... I know! I must say I’m rather proud of my kitchen garden this year, it has greatly improved from last year -lockdown has its perks- and I have grown more herbs and vegetables than ever! (Our fruit trees are all bountiful, too.) I have yet to harvest beetroots and potatoes, but we’ve had a steady harvest of cherry tomatoes, lettuce and even a few peas this Summer. I hope the ever growing squash are going to give us butternut this Autumn, and we might have salsify and fennel, too. All that with a good variety of herbs, from chervil to sage. So yes, I am quite proud and I love cooking with vegetables I’ve just picked in the garden. But if you don’t grow your own, you can still make this delicious Garden Tomato and Smoked Scamorza Tart!

Ingredients (serves 4):

375 grams/13 ounces Rosemary Pastry

4 large leaves fresh sage

half a dozen leaves fresh basil

1 tablespoon olive oil

60 grams/2 ounces smoked Scamorza

4 just ripe tomatoes, rinsed

a pinch of salt and freshly cracked black pepper

fresh rosemary, for garnish (optional)

Preheat oven to 200°C/395°F. Butter a 28cm/11″ tart tin.

Roll Rosemary Pastry out onto a lightly floured surface. Fit Rosemary Pastry into prepared tin. Prick the base and edges, and place in the hot oven. Blind bake, at 200°C/395°F, 10 minutes.

Meanwhile, finely chop sage and basil, and place chopped herbs into a mortar. Grind with the pestle until you have a sort of paste, and stir in olive oil. Set aside. Cut smoked Scamorza, and tomatoes into thick enough slices. Set aside.

Once the Pastry case is a blond colour; remove from the oven and trim the edges. Arrange smoked Scamorza slices onto the base of the Pastry case. Brush generously with sage and basil oil. Arrange tomato slices on top and brush with remaining sage and basil oil. Season with a pinch of salt and black pepper.

Place in the middle of the hot oven, and bake, at 200°C/395°F, for 25 minutes, until crust is golden brown.

Serve Garden Tomato and Smoked Scamorza Tart hot, garnished with fresh rosemary leaves, with lettuce from the garden also, perhaps!

[tasteatlas]

🇮🇹 SCAMORZA Scamorza is shaped into two connected balls, one smaller than the other. These two balls are strung to ripen for 2 weeks, and the process gives the cheese its name, meaning beheaded. . ➡ Submit your local food and tag #tasteatlas . #foodlovers #foodpic #travelblogger #travel #foodblogger #instatravel #instafood #foodie #dish #chef #chefslife #instachef #tasty #golocal #traditional #authentic #cheese #italy #scamorza #pastafilata #italiancheese #apulia (at Italy) https://www.instagram.com/p/B94DKpsl4kK/?igshid=yborsdoh1g8n

[thebeeskneesocks]

I tried to make a jojo. Name is Simone Scamorza and his stand is better, faster, stronger. 

 He can store up all the energy from getting punched, shot or stabbed and then fire it back in a concentrated blast.

follow me on twitter btw

[askwhatsforlunch]

Scamorza Plum Tarts

Whether you want to entertain a crowd (of under 10 people) or just yourself, these delightful miniature Scamorza Plum Tarts make a tasty appetizer! They also make a delicious use of leftover pastry, beautifully showcase home-grown plums, and only require three ingredients! What more can one want?

Ingredients (makes 8):

80 grams/2.85 ounces Rosemary Pastry

40 grams/1.41 ounce Smoked Scamorza

4 medium Damson Plums

Roll out Rosemary Pastry  thinly onto a lightly floured surface. Using a fluted 6.5 cm/2.5” biscuit cutter, cut out 8 Pastry circles. Fit each circle into the cups of a mini-pie silicon mould. Prick the base with a fork. Blind bake, 5 minutes, at 200°C/395°F. Remove from the heat; let cool sligthy.

Cut smoked Scamorza into 8 pieces. Place each piece of smoked cheese at the bottom of each Pastry case. Halve and pit Damson plums. Gently press a plum halve, cut-side upwards, onto the cheese in each Pastry case.

Return to the oven. Bake, a further 20 minutes, at 200°C/395°F.

Serve Scamorza Plum Tarts warm.

[flamingtoadart]

This Italian-style Panino with Sausage, Scamorza, Sun-Dried Tomatoes, and Broccoli Rabe is a tasty and filling sandwich full of tasty ingredients.

Ingredients: 4 Italian sausages, cooked and sliced. 8 slices of scamorza cheese. 1/2 cup sun-dried tomatoes. 1 bunch of broccoli rabe, blanched and chopped. 4 ciabatta rolls, sliced in half lengthwise. 2 tablespoons olive oil. Salt and pepper to taste.

Instructions: Preheat a panini press or grill pan over medium heat. Brush the cut sides of the ciabatta rolls with olive oil. Layer each bottom half of the ciabatta rolls with sliced sausage, scamorza cheese, sun-dried tomatoes, and broccoli rabe. Season with salt and pepper to taste. Top with the remaining halves of ciabatta rolls. Place the sandwiches on the panini press or grill pan and cook until the bread is toasted and the cheese is melted, about 3-4 minutes. Remove from heat and serve hot.

Prep Time: 15 minutes

Cook Time: 5 minutes

Duddingston field