Smoky frittata

Scamorza affumicata (or smoked mozzarella) is the very delectable relative of mozzarella. It takes just one bite of a melt-in-your-mouth scamorza grilled sandwich or anything with this beautiful cheese in it to make you commit yourself to never being without it. I was introduced to scamorza by one of my best foodie friends when I was visiting her in Berlin. I was hooked instantly, but there was a bit of a long wait until I came across it again as it was a rarity when I was living in Oxford. Luckily, London has some great delis and specialist cheese shops so it wasn’t very hard to find! Scamorza doesn’t look very flattering—its large rounds of brown rind look rather like a deformed warted cheddar. Cut open it is silky, firm and creamy in texture. On the cheeseboard scamorza is delectable, but it is even more scrumcious melted on top of grilled courgettes or smoky peppers or just grilled on its own. When I came across this recipe in Plenty I instantly put a post-it note on the page, there rarely are any recipes including scamorza let alone my favourite cauliflower.

Smoky frittata

1 small cauliflower, cut into small florets

6 organic free-range eggs

5 Tablespoons crème fraîche

2 Tablespoons Dijon mustard

2 teaspoons sweet smoked paprika

3 Tablespoons finely chopped chives

150g scamorza, grated (including the skin)

50g mature cheddar, grated

2 Tablespoons olive oil

salt and pepper

Simmer the cauliflower in a large pan of boiling salted water for about 4–5 minutes, or until it is firm and just about cooked. Drain and leave to dry. Preheat the oven to 190°C. Whisk eggs in a large bowl, adding the crème fraîche, mustard and paprika making sure all is well combined. Add the chives and three-quarters of the cheeses. Season with salt and pepper.

Heat olive in a large cast-iron pan and fry the cauliflower for about 5 minutes. Make sure it is evenly golden brown all over. Pour over the egg mixture. Cook for 5 minutes.

Scatter the remaining cheeses on top and move the pan to the oven. Cook for 12–15 minutes or until the frittata looks like it is well set and golden on top. Remove from the oven and let settle for about 2-3 minutes before cutting into wedges.

(From Yotam Ottolenghi’s Plenty, Ebury)


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