Cheese cheese: Italian tradition

The name of this trailing fused Italian product in the dialects of southerners literally means "decapitated". This is how the name is translated, visually associated with its unusual form. Cheese in Italy is no less famous than traditional mozzarella, and belongs to the sorts of "pasta filata". How to make an unusual product and what dishes can be prepared with his participation - let's talk today in our article.

Italian Tradition

What did it get its name for? The thing is that he ripens in a suspended form, pulled by a rope. The form as a result reminds one of a pear, a matryoshka, or a decapitated body - to whom something will be imagined in the imagination. But seriously, the heads of the sour milk product usually weigh not more than half a kilogram and do have a pear-shaped "appearance." They say that sometimes on big holidays in some areas giants are cooked, then the Skomorets cheese can reach the weight of eight kilograms, but this happens rarely enough.

How to cook?

This variety is traditionally produced in the region of Apulia. Cheese is made from skim milk from cows milk plus veal abomasum. Preparing, the product is "melted": immersed in 80-degree water or serum. And then - in the brine. By the way, mozzarella is produced in almost the same way, so this type of cheese is its closest relative. A distinctive feature of the Apulian variety in its fresh, non-flavored form is its pear-shaped. She gets the product because the cheese is pulled by a string, suspended for ripening. Still, unlike mozzarella, which does not need ripening and is sold directly in brine, the Scamorza cheese still ripens, even for a short time (usually not more than a few days). Thus, excess moisture is removed, and the cheese acquires a firmer structure. This cheese is considered young - white. It has a milky flavor and a viscous structure.

Smoked Scamorza cheese : what are they eating?

But the real delicacy is rightly considered Scamorzza Affumicata - a smoked variant. Its color, depending on the time of smoking, varies from golden to brownish. Scamorzza Affumicata perfectly complements a variety of dishes from vegetables, meat, mushrooms. Cheese perfectly melts at low cooking temperatures, so the Lemurian is a frequent ingredient in pasta and pizza. It looks good and for hot sandwiches of all colors, it turns out a fragrant and crispy crust. It is added in the first dishes, and in salads.

Cheese cheese: recipes

We cook the fried cheese. It is necessary to take grams of 200 smoked cheese, a little flour, a packet of breading, one egg, lean oil for frying. Next, cut the cheese head across on a slice of about 1 cm thick. We beat the egg in the bowl with a fork. Pour the flour and breadcrumbs into separate containers. Then each piece of cheese is rolled in flour, egg, breadcrumbs alternately. To be faithful, the lumps are placed in the freezer for 15 minutes, so that when frying, they do not melt too fast. Meanwhile, heat the frying pan with butter. Fry the cheese pieces until golden. Serve hot with salads or vegetables.

We cook eggplants with Italian cheese in the oven. We take three medium eggplants, a piece of ham (bacon) - 150 grams, 200 grams of Skimorians, a little olive oil, basil and parsley on a small bunch, onion head. Cooking quickly and simply. Eggplants cut along half-and-half. We take out the flesh. We cut it into cubes and fry it in oil (10 minutes is enough). Bacon cut into cubes together with basil and parsley. Mix with fried eggplant pulp. And this stuff is stuffed eggplant shells. Top with bread and bread grated cheese. Bake in the oven at medium temperatures until golden-brown. Have a nice Italian evening!