If you are a lover of rustic flavors and are looking for a quick dish but with great effect, you have found the recipe for you. There en papillote smoked scamorza it is a second course that explodes with flavour. The cheese, with its strong character, the olives, intense and fragrant, and the cherry tomatoes to sweeten everything. The foil is a cooking method that preserves aromas and flavors intact and restores them enhanced and perfectly blended. Making this dish simple and cheap it will be a very satisfying experience. Enjoy it together with friends and relatives gathered around a lovingly set table, an unforgettable moment.

Preparation

1

Cut the scamorza into slices of about 2 cm. Wash the tomatoes and cut them.

2

Cut the baking paper into a square shape. Arrange the scamorza cheese in the center and the cherry tomatoes around.

3

Add the olives, capers, a drizzle of EVO oil and fine salt.

4

Fold the baking paper in such a way as to form a bag and close it with kitchen string.

5

Place the parcels on the pan and cook in a preheated oven at 180 degrees for 20 minutes.

Advice and tips

You can serve your smoked scamorza en papillote with some toasted bread croutons and accompany it with a good glass of Lagrein or as an alternative to Prosecco di Valdobbiadene.

Flavor your smoked scamorza baked in foil with all the spices you prefer: thyme, marjoram, oregano, basil, you are spoiled for choice!

storage

We advise you to eat your smoked scamorza en papillote freshly prepared, still hot, for prevent the cheese from hardening and fully enjoy the stringy texture.

It is possible to prepare the scamorza cheese the day before and keep the parcels in the fridge until it is time to cook and serve them. We advise against freezingarli, both cooked and raw.

What is the difference between smoked provola and smoked scamorza?

Provola is a fresh stretched curd cheese. It can be produced with cow’s, buffalo’s and even goat’s milk. It does not require seasoning. The scamorza is instead a semi-raw cheese which is processed, aged and stewed. It is essentially produced with cow’s milk. The two cheeses then differ in shape and colour: the scamorza is darker and has a “flattened ball” shape, while the provola is lighter and has a more elongated shape, reminiscent of a pear. Even the flavor is different: the provola being more similar to a mozzarella is more delicate while the scamorza, a cheese in all respects, has a more decisive and unmistakable taste.