scamorza
marjoram
sun dried tomatoes
spicy oil
EVOO
fresh chile
red pepper flakes
paprika
- make spicy oil: simmer EVOO for ten minutes with other ingredients; strain and let cool overnight
- rub grill with oiled paper towel
- slice scamorza in two, grill cut side down on the coolest part of the grill
- slice sun-dried tomatoes into thin strips
- remove scamorza from grill, sprinkle with sun-dried tomato
- drizzle with spicy oil
- sprinkle marjoram on top
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