Buon appetito!
Scamorza rossa
Ingredients
4 persons
- 2 bulbs scamorza
- 1 onion, chopped
- 1 cloves look, finely chopped
- 4 tablespoons Elvea Polpa
- leaves goodbye sage
- 1 tablespoons grated Parmesan cheese
- salt
Preparation
-
1
Cut the scamorza into slices 1 cm thick and grill them until golden brown.
-
2
Sauté the onion and garlic in a dash of olive oil. Then add the polpa. Season to taste with salt.
-
3
Grill the sage leaves briefly.
-
4
On each plate, arrange two slices of grilled scamorza. Spoon the tomato sauce around them. Grate some Parmesan cheese over it and finish with the grilled sage leaves.
