The Italian Salad-Pan Fried Scamorza

The Halloween is the time to celebrate to respect the dead and remember them. The Halloween has taken many new faces and form of celebration. Also special lunch and dinner preparation are done at this time. There are many varieties of soups and salads are preferred in countries like Spain and Italy. One such salad which is preferred to be cooked in this occasion is pan-fried Scamorza with Arugula salad and two pestos. As such the Italian cooking uses more cheese and leafy veggies. The pan frying Scamorza is a type of Italian cheese made of cow milk and a bit hard on texture. As an alternative sometimes even Provolone is also used. This salad is topped on the Scamorza cheese and topped with the dried tomatoes and arugula pesto.

The recipe directions for this salad are;

1. The ingredients for this recipes are about 6 slices of half inch Scamorza, 10 to 12 solid sliced tomatoes, Olive oil, four oregano sprigs, 12 cups arugula leaves, half cup sliced dried tomato halves, sugar, salt, 1 tbls red wine vinegar, and 1.5 tbsp vegetable oil.

2. In a pre heated oven at 325 degree place the tomatoes on a sheet and put some olive oil, salt, sugar and oregano on the top. Bake the tomatoes for 1 hr.

3. Make a puree of 3 cups of arugula and add ¼ cup of olive oil and salt. Keep it in a separate bowl.

4. Make one more puree with dried tomatoes, ½ cup of olive oil and salt.

5. In another bowl add vegetable oil, 1.5 cup of olive oil, salt and vinegars. Whisk the mixture well.

6. On a non-stick vessel fry the cheese for 2 min till it is brown and starts to melt. Now, transfer the cheese/ Scamorza to a plate.

7. Add the left out 9 cups of arugula and the dressing. Place the salad to one side. Top the Scamorza with pestos. Place the tomato slices around the salad, top with olive oil and serve.

This salad goes well along with Riesling wine from US, Cabernet franc wine from New York, and Rose wine from Provence.