Pan-Fried Scamorza
with Arugula Salad
and Two Pestos
ACTIVE 35 MIN; TOTAL 1 HR
10 MIN; SERVES 6
Fashion and tableware
designer Rosita Missoni is one
of Italy’s most forward-
thinking designers, but when
it comes to food, she’s a
traditionalist. Missoni loves
pan-frying scamorza, a firm
Italian cow’s-milk cheese, to
give it an irresistible crust.
Provolone would also work.
12 plum tomatoes, sliced
crosswise 1 in. thick
3 / 4 cup plus 1^1 / 2 Tbsp.
extra-virgin olive oil,
plus more for drizzling
Salt
Sugar
4 oregano sprigs
12 cups packed arugula
leaves
1 / 2 cup oil-packed sun-
dried tomato halves,
chopped
1 Tbsp. red wine vinegar
1 Tbsp. white wine
vinegar
1 1 / 2 Tbsp. vegetable oil
9 oz. scamorza, sliced^1 / 2
in. thick (about 6 slices)- Preheat oven to 325° F.
On a rimmed baking sheet,
arrange tomatoes in a single
layer. Drizzle with olive oil,
season with salt and sugar
and top with oregano. Bake
for 1 hour, until tomatoes are
soft but still hold their shape.
Discard oregano.
2. Meanwhile, in a food pro-
cessor, puree 3 cups arugula
with^1 / 4 cup olive oil until
smooth. Season with salt and
scrape into a bowl. Wipe out
food processor.
3. Add sun-dried tomatoes
and^1 / 2 cup olive oil to proces-
sor; process to a coarse
puree and season with salt.
4. In a bowl, whisk vinegars
with vegetable oil and 1^1 / 2
tablespoons olive oil. Season
with salt.
5. Heat a nonstick skillet.
Pan-fry cheese over high
heat, turning once, until well-
browned and just starting to
melt, 2 minutes. Transfer
scamorza to plates.
6. In a large bowl, toss
remaining 9 cups arugula
with dressing. Mound salad
on plates alongside cheese.
Dot cheese with pestos.
Arrange tomato slices around
salad, drizzle with olive oil,
and serve right away.
—ROSITA MISSONI