Stuffed Scamorza Cheese – Scamorz Ripiene
Cut the melanzane into slices, season with salt and “weep” in a sieve for about 30 minutes. Cut the tomatoes into cubes, season with salt and sugar and drain. Hollow out all the scamorze with a sharp kitchen knife, dice the extracted cheese. Scamorza is a very mild cheese, reminiscent of pears in size and … Read more