The first lunch of the wine trip to Lombardia last October featured a risotto with radicchio, scamorza, and Bonarda (red wine). I really liked it and recreated it at home. An important ingredient is the brodo di carne, a mixed … Continue reading Risotto al Radicchio, Scamorza e Bonarda (Risotto With Chicory, Smoked Cheese, and Red Wine)
In Italian pasta svuotafrigo means to make a pasta dish “to empty your fridge”, i.e. to dress pasta with what needs to be used up. I had some leftover kingfish in my fridge from making sushi and sashimi that needed … Continue reading Fresh Pappardelle with Kingfish, Scamorza, and Green Asparagus
One of the best dishes from our trip was right on our first night at Taverna Estia, ricciola with zucchini ‘scales’ and a smoked cheese sauce. And although my plating skills (and especially patience) are not of Michelin star quality, … Continue reading Amberjack with Zucchini and Smoked Cheese Sauce (Ricciola con Zucchine e Salsa di Scamorza)
This recipe is pretty crazy. It’s something I thought of and wanted to try: deep fried ravioli made with cornflour (masa) that I wanted to taste like hard taco shells, filled with chili con carne and smoked mozzarella. Although I … Continue reading Deep Fried Corn ‘Ravioli’ Filled With Chili Con Carne
A pizza crust made from cauliflower is often presented as a low-carb substitute for real pizza. I put the word ‘pizza’ between quotes in the title of this post, because I do not think it is a substitute for real … Continue reading Cauliflower ‘Pizza’ with Smoked Mozzarella
Scamorza is a cheese from southern Italy that is often smoked, and it is this smoked variety that is the star of this recipe. You can think of it as smoked mozzarella. I had picked up this scamorza without deciding … Continue reading Penne with Scamorza, Eggplant and Cherry Tomatoes
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