In Italy, scamorza can become a quick and easy dinner.
One of the simplest and most familiar ways to eat it is to slice a plain or smoked scamorza, bake it until melted, add a few slices of prosciutto crudo, and serve it with a salad.
Of course, there are many other ways to eat scamorza—modern, rustic, and traditional—but this one requires very little effort and still feels like a proper meal.
Baked Scamorza with Prosciutto
As the scamorza melts, a light golden crust forms on the surface while the centre becomes soft and almost creamy.
The prosciutto crudo is optional, but its saltiness contrasts beautifully with the rich, smoked cheese. Add a fresh salad, and dinner is ready.
how to make scamorza
Ingredients
- 1 smoked scamorza
- 1 teaspoon extra-virgin olive oil
- 2-3 slices prosciutto crudo optional.
Instructions
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Preheat the oven to 180°C (350°F).
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Grease or line with parchment paper a casserole.
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Slice the cheese and place it in the casserole.
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Bake until completely melted and a little crust forms on the surface.
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Serve the scamorza topped with the prosciutto slices.
Grilled Scamorza with Lemon Leaves
There is another delicious, summery way to eat scamorza that I discovered in the Costiera Amalfitana: grilled scamorza with lemon leaves.
Traditionally, a slice of scamorza is placed on a lemon leaf and cooked on the grill. As the cheese softens, the heat releases the fragrance of the leaf.
I made scamorza skewers instead: the same combination of flavours, but in a form that is easier to cook and eat.
grilled scamorza with lemon leaves
Ingredients
- 1 smoked scamorza
- 10-15 lemon leaves organic
- Wood skewers
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extra-virgin olive oil
Instructions
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Dice the cheese.
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Clean the lemon leaves.
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Pierce the cheese cubes with skewers, each one rolled in a lemon leaf.
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Heat the grill pan and brush it with olive oil.
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Grill the skewers, 30-60 seconds per side, until golden brown.
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Serve hot with a fresh tomato salad.
Enjoy your scamorza recipes!
Claudia