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Smoked Scamorza with Porcini Mushrooms

A web-exclusive recipe from Italian Cooking and Living

Courtesy of Chef Robert Minniti, Florentino's Restaurant

Slice the scamorza cheese into 1-inch-thick slices. Add olive oil to a non-stick skillet and place on the stovetop. Just before the oil begins to smoke, add cheese. When the cheese is crispy and golden brown, flip over and add sliced porcini mushrooms. Sauté until the mushrooms are fully cooked. Remove the cheese, season the mushrooms with salt, pepper and fresh parsley. Top the cheese with the mushrooms and serve immediately. Serves 4

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The Magazine of La Cucina Italiana