Scamorza

round sheet of puff pastry • zucchini • speck, thinly sliced (80 grams) • scamorza cheese (150 grams) • Sesame seeds, • Poppy seeds, • egg yolk (for brushing)

cooked ham (recommend slightly thick-cut) • mozzarella cheese • smoked scamorza cheese • Breadcrumbs, • peas • water (about 120 ml) • Extra virgin olive oil, • Salt,

cauliflower • eggs • cooked ham (about 250 grams) • cornstarch (about 100 grams) • breadcrumbs (about 60 grams) • grated cheese (about 120 grams) • scamorza cheese (about 250 grams), I used the non-smoked kind • Olive oil, salt, and pepper to taste

lasagna noodles (such as Rana brand) • large heads Verona red radicchio • white onion • sliced speck (about 120 grams) • smoked scamorza cheese • dry red wine (about 60 ml) • vegetable broth or bouillon (about 120 ml) • Extra virgin olive oil and salt, to taste • For the béchamel: 4 cups milk (1 liter), 4 level tablespoons flour, 1 teaspoon salt, 1 tablespoon butter • Grated Parmesan cheese, to taste

lasagna noodles (about 250 grams) • Savoy cabbage (about 300 grams) • precooked cotechino sausage • smoked scamorza cheese (about 200 grams) • low-moisture mozzarella cheese (about 250 grams) • Grated Parmesan cheese, to taste • Extra-virgin olive oil, to taste • Salt, to taste • Crushed red pepper, to taste • milk (about 500 ml) • unsalted butter (about 50 grams) • all-purpose flour (about 40 grams) •

medium savoy cabbage leaves, cleaned • sausage (about 150 grams) • garlic clove • breadcrumbs (plus more as needed for topping) • grated cheese (plus more as needed for topping) • shredded scamorza cheese (or any other melting cheese) (about 50 grams) • egg • Olive oil, • Salt, • Black pepper,

large bell peppers • smoked scamorza cheese • fresh sausage • small bunch fresh parsley • frying oil (about 1 liter) • day-old bread • garlic clove • Black pepper, to taste • Salt, to taste • eggs

large bell peppers • mixed ground meat (about 200 grams) • smoked scamorza cheese • cooked ham, about 1/2 inch thick • eggs • day-old bread • small bunch fresh parsley • grated Parmesan cheese (about 100 grams) • plain breadcrumbs (about 100 grams) • Salt, to taste • Black pepper, to taste • frying oil (about 1 liter)

parboiled rice (about 500 grams) • sliced ham (about 150 grams) • sliced white scamorza cheese (about 150 grams) • shredded mozzarella cheese (about 200 grams) • grated cheese (about 50 grams) • eggs • breadcrumbs (about 50 grams) • Salt

chicken breast • Italian sausage • smoked scamorza cheese • pitted black olives (about 100 grams) • large red onion (such as Tropea) • Extra virgin olive oil, • Salt, • Black pepper,

zucchini • multigrain flour (about 150 grams) • skim milk (about 100 grams) • scamorza cheese (about 60 grams) • eggs • Salt • Extra virgin olive oil

gluten-free pasta (about 150 grams) • pesto (about half a small jar, 60 grams) • zucchini • lactose-free smoked scamorza cheese (about 60 grams) • Extra virgin olive oil, salt, pepper, fresh or dried chives, to taste

gluten-free flour (such as Caputo brand) (about 4 cups), 200 grams ground meat (about 7 ounces), tomato sauce, scamorza cheese, 400 grams broccoli rabe (about 14 ounces) • fresh yeast • extra virgin olive oil (about 2 teaspoons) • water (about 2 cups) • sugar • salt • mixed ground veal and pork (about 7 ounces) • mozzarella cheese (about 14 ounces) • tomato sauce, Parmesan cheese, salt • broccoli rabe (about 14 ounces)

frozen artichoke hearts (about 1 kg) • grated Parmesan cheese (about 100 grams) • small bunch fresh parsley • smoked scamorza cheese (about 1/2 ball) • red onion (such as Tropea or other sweet red onion) • Extra virgin olive oil, • Breadcrumbs, • Black pepper, • Salt,

potato gnocchi (250 g) • zucchini • Cherry tomatoes • bell pepper • carrot • Scamorza cheese • drizzle olive oil • Onion

large zucchini • scamorza cheese (about 100 grams) • Prepared breading mix, • grated Parmesan cheese • breadcrumbs • Extra-virgin olive oil, • speck (about 150 grams) • Salt, • Pepper,

rice (about 350 grams) • vegetable broth (about 1.5 liters) • speck (about 200 grams) • smoked scamorza cheese • saffron • butter (about 30 grams)

short pasta (mezze penne) (500 grams) • béchamel sauce (500 ml) • mild scamorza cheese (200 grams) • speck, cut into strips (100 grams) • grated Parmesan cheese, divided (about 1 oz/35 grams: 25g + 10g) • large pot • colander • cutting board with knife • small skillet • wooden spoon • large rectangular or oval baking dish • You can store baked pasta with scamorza and speck in the refrigerator for up to 2 days in an airtight container. Reheat in the microwave or oven

egg pasta (paglia e fieno) (about 100 grams) • eggplant • Scamorza cheese, as needed; tomato sauce with ground meat, • Salt, pepper, olive oil,

large free-range eggs • asparagus • Olive oil, • Water, • Salt and pepper, • smoked scamorza cheese

potato gnocchi (1 kg) • mild Gorgonzola cheese (200 grams) • béchamel sauce • zucchini • Extra virgin olive oil,

flour (about 300 grams) • fresh yeast • sugar • water (about 150 ml) • extra virgin olive oil • salt • smoked scamorza cheese (about 100 grams) • cooked ham (about 100 grams) • couple of tablespoons of basil pesto

béchamel sauce • white wine • lasagna noodles • bacon • smoked scamorza cheese • Bronte pistachio pesto • onion • grated Parmesan cheese (about 100 grams) • Black pepper, to taste • Salt, to taste

Leftover risotto • Breadcrumbs, • Scamorza cheese or mozzarella, • Vegetable oil for frying (such as sunflower oil) • Salt,

ground veal • ground pork • smoked scamorza cheese • grated Parmesan cheese (about 100 grams)

striped eggplant (about 400 grams) • smoked scamorza cheese • herb-roasted cooked ham • olive oil (30 ml) • Salt, coarse, to taste • dried mint

large bell peppers • Stale bread crumbs, • Capers, • garlic • Fresh parsley, • Oregano, salt, pepper • Breadcrumbs, • Extra virgin olive oil • scamorza cheese (about 100 grams)

veal cutlets (about 1 kg) • smoked scamorza cheese

puff pastry • cooked spinach, seasoned (about 170–200 grams) • smoked scamorza cheese • speck (or substitute prosciutto) • Milk for brushing

all-purpose flour (about 400 grams) • semolina flour (about 100 grams) • fresh yeast • salt (about 10 grams) • sugar • plus 1 tablespoon water, lukewarm (about 250 grams) • olive oil (about 43 grams) • strained tomatoes or tomato purée (about 700 ml) • Oregano • Salt, to taste • Pepper, to taste • Drizzle of olive oil •