Toasted bread with scamorza
Stale bread, milk, olive oil, Reginella D’Abruzzo scamorza cut in slices, salt and pepper.
Oil the bottom and the sides of a backing tin. Then put the slices on the bottom , slightly moist them with drops of milk and add the slices of scamorza, salt and pepper. Add a trickle of oil and put in the oven at 180° and let cook until the bread is crusty and the cheese is melted.
Serve very hot!
Did you know that….?
The word Scamorza derives from the verb “scamorzare” which means cutting one small piece on the top, for this reason the shape of the scamorza reminds the image of a decapitated cheese. This cheese has a pear shape with a kid of narrow neck on the top as if forming a protuberance called head.
* (Trattato di tecnologia casearia, Ottavio Salvatori – Del Prato, Calderini ed Agricole, 2001)
Ingredients: pasteurized vaccine milk, rennet and salt (smoked aroma).
Nutritional and organoleptic characterization:
Scamorza classic and smoked, is a stringy dough cheese which “dries up” in about one week. Its surface is straw-coloured, smooth, shiny and homogeneous.
The dough’s colour is cream, it has got a thready structure and a tender consistency – when cut it will be regular and homogeneous. It is very tasty. Its shape is unmistakable, in fact this cheese has a pear shape with a slightly narrow neck on top.
Average nutritional values for 100 g of product:
Energetic value: 340 kcal
Proteins: 22,0/23,0 g
Fat: 26,0/29,0 g
Carbohydrates: 1,0 g
(Microbiological and chemical acceptable limits: D.P.R. no. 54 of 14/01/97)
Shelf life: 30 days
Consevability: maximum temperature + 4°
200 g Scamorza passita (classic/smoked)
300 g Scamorza passita (classic/smoked)