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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
Copyright © 2006, Italian Cooking and Living. All rights reserved.
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