Scamorza Al Prosciutto Crudo Recipe

Time25m

Serves3

Make Scamorza Al Prosciutto Crudo Recipe in just 25m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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1
Slice the scamorza
Trim any dried ends from the scamorza. Using a sharp knife, slice the scamorza into 1/2-inch (about 1.2 cm) thick rounds or lengthwise planks, producing 6–8 pieces depending on the shape of your cheese. Aim for slices that will melt quickly while keeping structure.
2
Pat dry
If the cheese appears very moist on the surface, blot each slice briefly with a paper towel so oil and seasoning will adhere and to help achieve a lightly browned exterior during grilling.

3
Wrap with prosciutto
Lay a slice of prosciutto flat on your work surface. Place a slice of scamorza near one end and roll the prosciutto around the cheese so it is fully or mostly covered. Repeat until all cheese slices are wrapped. If your prosciutto slices are small, use one and a half per piece of cheese.
4
Heat the pan or grill
Warm a nonstick skillet or heavy-bottomed grill pan over medium heat. Add 1 tablespoon of olive oil and swirl to coat. Alternatively, preheat a grill or broiler to medium-high (if broiling, place a rack about 6 inches from the element).
5
Sear the wrapped cheese
Place the prosciutto-wrapped scamorza seam-side down in the hot pan. Cook 1½–2 minutes per side, gently pressing with a spatula so the prosciutto makes contact and crisps but the cheese does not immediately spill out. Rotate to get even browning on all sides. If using a broiler, place on a foil-lined sheet and broil 2–3 minutes per side, watching closely.
6
Finish and rest
When the prosciutto is crisp and the scamorza is softened and slightly melted inside (it should give slightly when pressed), remove from heat. Transfer to a plate and let rest 1–2 minutes to let the cheese set slightly — this helps prevent excessive oozing when serving.

7
Dress with oil and spices
Drizzle the remaining 1 tablespoon of extra-virgin olive oil over the warm wrapped cheese pieces. Sprinkle evenly with freshly ground black pepper and red pepper flakes to taste.
8
Garnish
Tuck fresh basil leaves under or on top of the warm parcels for aroma and color. If using, serve with toasted ciabatta or crusty bread and small dishes of fig jam or a drizzle of honey for a sweet contrast.
9
Serve immediately while warm so the interior is soft and slightly melty. Scamorza al Prosciutto Crudo is best enjoyed as an appetizer for 3–4 people or as part of an antipasti spread.