Foodstyling: Gitte Heidi Rasmussen

Foodstyling: Gitte Heidi Rasmussen
© Stine Christiansen

Scamorza with grilled radicchio

Scamorza and Provolone are particularly delicious when grilled. Their flavour pairs well with bitter leaves and sweet balsamic vinegar.

Ingredients (4 servings)
2 head Radicchio di Treviso
2 Scamorza cheeses
olive oil
1 teaspoon(s) traditional balsamic vinegar

Method

  • Cut the radicchio heads lengthwise but leave the base intact so that the leaves do not fall apart.
  • Cut each Scamorza into four even slices.
  • Heat some olive oil in a frying pan and sauté the halved radicchio on all sides, for about four minutes.
  • Heat a non-stick pan and sear the Scamorza slices until they are nicely browned on either side.
  • Arrange the radicchio and cheese on a serving platter, drizzle with balsamic vinegar, season with salt and pepper and serve immediately.

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