Delectable Pan-Fried Scamorza with Arugula Salad and Two Pestos

Scamorza is actually a firm Italian Cow’s Milk Cheese which caters to an irresistible taste and flavor crust to the dish. As a replacement provolone can also be used in place of scamorza. Hence, combined with the rich taste of this farm milk, a delicious recipe popularly known as the Pan-Fried Scamorza with Arugula Salad and Two Pestos is made to tickle the ultimate of taste buds and a dish which is surely satiating and amiable to the palate.

Pan-Fried Scamorza with Arugula Salad and Two Pestos would require 12 plum tomatoes sliced cross wise each being 1 inch thick, 1tsp red vinegar, 1tsp white vinegar, 1 ½ tsp of vegetable oil, 12 cups of packed arugula leaves, 4 oregano springs, 9 ounces of scarmoza inch sliced for about half inch thick about 6 slices, 3\4 cups plus 1 ½ tsp extra virgin olive oil plus more for drizzling, salt and sugar.

In a preheated oven at 350 degrees, inside a rimmed baking sheet the tomatoes are arranged in a single layer. Drizzled with olive oil, seasoned with salt and sugar and at the top by oregano the apparatus is then baked for an hour till the tomatoes are soft but still retaining its place. Discard the oregano afterwards. Meanwhile, blend in 3 cups of arugula puree along with 1\4 cups of olive oil till its perfectly fine and smooth. Transfer the mixture in to a bowl with salt in it while process sun-dried tomatoes and half cup olive oil in the blender till it’s a fine puree and season with salt. Whip together the vinegar, olive oil and vegetable oil. In a non-stick skillet melt the cheese till its half brown at high flame for 2 minutes and pan out the scarmoza in plates. Flip in the remaining 9 cups of arugula in the large bowl and dish it on the plate alongside the cheese. Deck the cheese with pestos and tomato slices seasoned with olive oil. Serve right away.

Well another unique recipe fit for your meal chart is the Caesar salad with croutons which would need 1 pound (3\4) loaf of sourdough cubed bread, 1 Cup Ghee, 1 Cup Extra Virgin Oil and ½ Bulb Garlic peeled.  Make your home made garlic oil first. Take a saucepan and mix together the garlic and oil and simmer fry it until golden brown for 15 minutes. Then pass the oil through a sieve and squeeze all you can extract discarding the solids. In a mildly oiled baking dish, place the bread cubes in a preheated oven at 300°F and cook it for 20 minutes till light brown.

In a non sticky skillet, just merge together the ghee and the ginger oil and fry the bread cubes tossing it occasionally over medium heat. Turn on the heat and the oil accordingly and toast them till they are medium golden brown. When done frying, serve them on a basket lined with paper towels and let it drain off the excess oil for about 20 minutes. Your Caesar salad is ready to eat.