SCAMORZA ALLA BRACE
There is a simple sort of glory about handmade scamorza (a semifresh cow's milk cheese very much like mozzarella) charred over a wood fire, all plumped, swollen, its skin blistered black and gold and barely able to contain its little paunch of seething cream. Anointed with olio santo and taken with oven-toasted bread, it can make for a fine little supper, a sublime one, even, if the cheese is genuine.
Yield serves 2
Number Of Ingredients 2
Steps:
- Build a wood fire-indoors or out-and when the embers are red/white-hot, place the cheeses, cut in half, over an oiled grate. Grill the cheeses until a golden skin forms before turning them gently with a spatula and roasting the other side to a dark, golden color. Transfer the roasted cheeses to a plate and anoint them with tears of the olio santo, presenting them with chunks of good bread that were toasted alongside them. The light of a candle and a jug of good red wine finish the tableau.
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