Top Rated Scamorza Recipes
This creamy and spicy fish-stuffed ravioli from New York City's Antica Pesa is unique and flavorful, and the end result will have you amazed with what you can do in the kitchen.
Although it comes from central Italy, the popularity of bucatini (essentially thick, hollow spaghetti) has rapidly spread throughout the whole country, propelled by traditions, curiosity, and word of mouth declaring it the most delectable type of pasta. Its unique consistency and tiny hole make it the perfect vessel for sauce, as well as a tasty first course that can be prepared according to tradition or with a fun and unique spin. But remember, like any pasta, it needs to be paired just right.
Ideal with sardines, all’amatriciana, or cuttlefish ink, as Neapolitan tradition dictates, bucatini is also perfect for original and unexpected combinations. And if cooked very al dente, it’s also great for stuffing vegetables, as it can absorb the sauce and flavor while baking in the oven.
History of Scamorza
Scamorza is a cheese originating from Southern Italy, but is currently produced in other different regions such as Abruzzo or Molise. It seems that the term scamorza derives from the verb “scamozzare” which in Italian literally means to eliminate a part.
The word refers to the precise gesture made by the cheesemaker who breaks the upper part of the dough and creates the unmistakable bottleneck shape of this curious cheese.
Scamorza is the most ancient dairy product of Campania Region history, so documented that it has been represented in Neapolitan cribs since 1600.
According to tradition, the scamorza cheese was born by mistake during the processing of provolone or caciocavallo, which inadvertently went sour.
Scattone is a relatively discreet Italian dish that happens to hail from one of the more discreet parts of Italy: Molise, a southern Italian region bordered by Abruzzo, Puglia, and Campania.
Originating in rural areas, Scattone in its most basic form comprises some homemade pasta submerged in a mix of red wine and cooking water.
The history Scattone
The Scattone is undoubtedly Molisano, though different municipalities claim ownership. Regardless, families throughout the land use recipes that have been handed down for generations. At its core, the recipe calls for fresh pasta with hot cooking water and a little red wine. From there, the dish then varies according to town and family.
The name seems to derive from the Germanic term skaitho, which means ladle. In the days of yore, Scattone was popular wintertime fare, often enjoyed by how who returned home after a day of work in the countryside. Its substantial and energizing nature also rendered it a way to ward off the cold.
Today, this hot dish is still eaten just before meals as an aperitivo to apr lu stommc, the local dialect term for “open the stomach.” The young Molisani keep the tradition of the dish alive, both in winter and in its summer versions. Every August 16, the Scattone is celebrated with a festival held in Torella del Sannio in the province of Campobasso, the region's capital.
Start by cooking tagliolini or sagne, a fresh pasta typical of Molise, Le Marche, and Abruzzo, in plenty of salted water. This pasta, generally homemade, is shaped like small diamonds or long rectangles. Made with semolina flour and water, it's only a few millimeters thick. Just before the pasta is completely cooked, some of it must be removed with a ladle and poured into a bowl (together with the cooking water – called the lavatura in Molisani dialect). Add red wine (we suggest a full-bodied one, preferably from Molise), a sprinkling of pepper, and a pinch of red pepper flakes, and serve.
Cooking the salmon skin side down maximizes its crispy potential brown butter carries nutty flavor into the flesh.
Recipes you want to make. Cooking advice that works. Restaurant recommendations you trust.
Heat a dry non-stick skillet over medium heat for 2 minutes. Add several cheese slices with ample space between them. Allow the cheese to melt into small pancake size rounds. Flip the rounds to brown both sides.
Transfer the rounds to a platter sprinkle them with the wine vinegar and thyme leaves. Add salt and pepper to taste.
These are best eaten with a knife and fork! We serve them with crusty bread slices. Note: This recipe also works well with fresh mozzarella or provolone.
This recipe is featured on show 2321 - Little Cheese Plates.
This recipe is featured on Season 23 - Episode 2321.
Scamorza is an Italian, spun paste cow’s milk cheese belonging to the pasta filata family. Shaped similar to a provolone in pear shape, it is available in many other forms as well. A semi-soft white cheese with a texture comparable to that of a firm, dry Mozzarella, Scamorza is made throughout Apulia and in some parts of Campania and Molise.
The cheese is made from pasteurised cow’s milk or from a mixture of cow and sheep milk. At the end of the cheese making process, which is akin to Mozzarella, the cheeses are hanged together in strings to ripen for about two weeks. The process of ripening the cheese has given Scamorza its name, which in southern Italy means ‘beheaded’.
The texture of Scamorza is elastic, stringy and has less moisture than Mozzarella. In addition, the flavour is more piquant, milky and creamy. Smoked Scamorza has a subtle, smoky flavour with a sweet, light caramel note.
Scamorza is used as a substitute for Mozzarella as it imparts more interest in the recipe. Since Scamorza has excellent melting qualities, it is best known to flavour baking dishes, for griddling or topped with prosciutto for extra zest. The smoky flavour of Scamorza pairs well with oak-aged Chardonnay, Pinot Girgio or Orvieto.
To prepare the baked pasta, start with the mix for the meatballs. First take the sausage, cut it in half 1 and remove the casing 2 . Then coarsely chop the meat with a knife 3 .
In a larger bowl pour the ground meat and add the sausage 4 , the grated Parmesan cheese 5 , chopped parsley and bread crumbs previously crumbled in the mixer 6 .
Then add the eggs 7 and season with salt and pepper. Work the dough with your hands 8 until a homogeneous mixture is obtained. Cover it with transparent wrap and let it rest until the meatballs are prepared. Then, start preparing the sauce: in a large non-stick pan add the oil, a whole clove of garlic and a finely chopped onion 9 .
When the oil is hot, pour in the tomato puree 10 . Season with salt and pepper and cook for 30 minutes covered over low heat 11 , stirring occasionally. In the meantime, roll the meatballs about 1tbsp (10 g) each 12 and place them on a plate.
This mixture will yield about 70 meatballs 13 . After the cooking time of the sauce, remove the garlic clove 14 and pour the meatballs into the sauce 15 .
Add salt and pepper and stir with a spatula. Let it simmer over low heat for 15 minutes. Then add the chopped basil leaves 16 and continue cooking for another 5 minutes. Finally, prepare the eggs. Boil them for at least 8-10 minutes 17 , then cool them under cold running water. Once they are cold, peel the boiled eggs and cut them into slices with a special tool or a sharp knife 18 and set them aside in a bowl.
Cut the scamorza cheese into slices, then into strips, then into cubes. Put it in a bowl and set it aside. Now prepare the béchamel sauce: heat the milk in a small saucepan 20 . Heat the butter chunks in a separate pan and let them melt over low heat. Turn off the heat and add the flour to the melted butter, stirring vigorously with a hand whisk to prevent lumps from forming 21 . Put the saucepan back over low heat and cook the cream until it is a golden brown: in this way you will get a roux.
Then add the milk, which is now hot, and season with nutmeg and salt. Cook the béchamel for 5-6 minutes over low heat until it thickens, continuing to stir with the hand whisk 22 . Transfer the béchamel into a bowl and cover it with transparent wrap until it is used to prevent forming a crust on the surface. Boil the pasta in plenty of salted water 23 and drain halfway through cooking 24 .
Take the meatball sauce, now ready 25 , and add it to the pasta 26 . Mix the ingredients well with a spoon 27 .
Then spread a veil of béchamel on the bottom of an ovenproof dish 28 and create a first layer of rigatoni pasta and meatballs 29 . Spread half the boiled egg slices on top of the pasta 30
and half of the diced scamorza cheese 31 then sprinkle with half of the grated Parmesan cheese 32 . Season the first layer with a few tablespoons of béchamel sauce 33 and proceed with the second layer of pasta and meatballs ,distributing it evenly over the first. Complete the layer with evenly spread egg slices.
Sprinkle with diced scamorza cheese 34 and béchamel 35 . Sprinkle with the remaining grated Parmesan cheese 35 and bake at 180° in a static oven for about 15 minutes (or ventilated at 160°C for 7 minutes). After cooking, set the oven function to broil and leave for about 5 minutes. The baked pasta is ready: let it rest at room temperature 5-10 minutes before eating 36 .
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Home Pizza Gourmet
Chicago Thin & Crispy “Tavern Style”
This Recipe Can Replicate: Lou Malnati’s, Home Run Inn, Aurelio’s, House of Pizza, Vito & Nick’s, Villa Nova, Donato’s, Barnaby’s, Al’s of Warrenville, Parkview of Naperville, and others.
General Description: Thin and crispy crust with just a bit of “chew” in the middle, while cracker-crispy on edges. Sauce is smooth and rich, almost pasty in some pizzerias, but never chunky with whole tomato. Cheese lightly browned on the top. Never, Never sliced in wedges!! Tavern style should always be cut “party style”, or in squares.
Materials: The signature crispy crust with just a bit of “chew” can be a real challenge to replicate. The key to success at home here is to use a blend of high protein wheat flour (14%) and fine milled Italian flour (like Tippo 00 blue or King Arther clone), but at a smaller ratio than found in the Neapolitan recipe discussed on this site. Additionally, adding a small amount of “dough improver” allows for easier working of the dough which is essential to rolling out a uniformly thin but sturdy shell.
Dough (provides enough for two 14 inch pies)
13.5oz Home Pizza Gourmet Chicago Thin “Tavern Style” Pizza Crust Pre-mix
Contains blend of Caputo Tippo 00 “Blue” Pizzeria flour (flour of choice for most top pizzerias not available in stores) and King Arthur Sir Lancelot high protein (14%) wheat flour, plus dough improvement additives to enhance home-oven results
6.6 oz Water – (NEVER tap, if your water is chlorinated — use bottled spring water)
2/3 tsp Kosher or Sea Salt
1Tbsp King Arthur Dough Improver
1. for Lou Malnati’s thin – replace olive oil with melted butter and add 1/4tsp garlic powder
2. For Donato’s – replace 1/2 oz of water with 1/2 oz of beaten egg (about 1/2 of a large egg)
3. For Home Run Inn – replace olive oil with corn oil
Sauce (enough for two 14 inch pies)
1 28oz Can high quality tomato puree. Cento or Escalon 6 in 1 domestic brands are good, and if your budget allows, any of the San Marzano D.O.P certified varieties imported from Italy are a great choice.
3 T Tomato Paste (Hunts, Contadina, Cento — all work well)
mix all together, and let it sit at room temp for at least 1 hour before bake time
Cheese (each pizza)
8 oz Mozzarella (no more, no less!). For perfect texture and browning of cheese, use whole milk, low moisture (never soft or “wet” mozzarella on this style of pizza). Part skim can be used if you want to cut down on fat, but you will find that the whole milk (look for at least 7g of fat, with 4.5g saturated) will give you the best browning and texture
1/2 oz very mild Provolone
Variation: for some of the old school standards in Chicago like Home Run Inn, Al’s, Parkview — replace the Asiago with Scamorza (plain, not smoked). This gives an extra-browning effect on the cheese for a really true “Tavern” pizza
Other toppings can be added as desired, but my suggestion is to keep it simple, no more than 3 ingredients, or the pizza becomes overloaded. Other toppings are usually added on top of the cheese for Tavern style.
Machinery: the secret to a perfect tavern style crust lies more in the materials and methods areas. Though there are a few pieces of equipment that give restaurants an edge, its rather easy to substitute these at home. Most importantly, restaurants employ a piece of machinery called a “sheeter” which essentially takes finished dough balls and rolls them out ultra thin and fast into a perfectly formed round shell. The sheeter makes for perfectly formed shells that are just the right thickness, but also has the added advantage of incorporating more flour into the dough just before baking, which helps provide the signature crispiness. With a bit of skill and practice, however, a good heavy rolling pin can get the home chef to the same place. Its worth noting here that to get the classic “thin and very crispy” crust for this style, you must roll the dough, and not hand stretch or toss. Here, you want to make a thin dense base for the crust. Don’t skip the “dough improver” ingredient in the recipe above. This helps relax what is otherwise a very stiff dough, and allows you to properly roll the shell. Oven temperatures are also high for this style of pizza, but this too can be overcome by using the oven / baking stone methods described below.
Method: The key to a perfect tavern style crust is less a function of having commercial equipment and more a function of having the right ingredients, and most importantly, following the process steps below very closely. The most critical elements that differentiate this pizza style from others are : (1) the overnight rise (2) minimal kneading (3) firm rolling the dough, thin and consistent, while incorporating more flour as possible (4) docking to avoid bubbling of the crust
- Blend all dry items together in the mixing bowl (flour, IDY, salt, sugar
- add the water and mix on low speed for 1-2 minutes
- add oil, bump up to speed 2 and mix for another 5-7 minutes or until dough comes together on the hook
- Remove, compress into a ball, and place in a VERY slightly oiled bowl, covered tightly with plastic wrap and then covered with a towel….let rise in a warm place (this is called the “hydrating” stage) 3-4 hrs.
- After 3-4 hrs rise, punch down, but do not knead
- cover and return to warm place for another 2-3 hrs.
- After 2nd rise, punch down again (don’s knead), cut ball in half, form into 2 balls, place each into a separate VERY lightly oiled glass or plastic container. Each container should be (a) no more than 2x the volume of the risen (halved) dough ball (b) able to seal tightly, or at least covered tightly with a tight plastic wrap and a towel over the top
- Place 2 sealed containers in refrigerator and “cure” for at least 24 hrs, preferably 48 hrs, and up to 72 hrs.
- remove from fridge 2-3 hrs prior to baking and let dough slowly rise to room temperature
- Preheat pizza stone at 550F on the bottom rack of the oven (allow at least one hour)
- flour work surface, make 2 discs the shape of a hockey puck dust top with flour and let rest with towel on top
- After 10-15 min resting time, on floured surface, push out with rolling pin to
14 inches – incorporating as much additional dough as possible in the process. With your fingers, form a small ridge around the perimeter of the shell (roll and pinch, making a small ridge of no more than