Pan-Fried Scamorza with Arugula Salad and Two Pestos

Name: Pan-Fried Scamorza with Arugula Salad and Two Pestos
Cook time: 1 h
Total time: 1 h 15 min
Yield: 6
Ingredients: 12 plum tomatoes; 3/4 c. extra-virgin olive oil; 1 1/2 tbsp. extra-virgin olive oil; salt; sugar; 4 Oregano sprigs; 12 c. packed arugula leaves; 1/2 c. oil-packed sun-dried tomato halves; 1 tbsp. red wine vinegar; 1 tbsp. white wine vinegar; 1 1/2 tbsp. vegetable oil; 9 oz. scamorza

Published: Aug 15, 2009

Be the first to review!

Yields:

Cook Time:

1 hr

Total Time:

1 hr 15 mins

Jump to recipe

Rosita Missoni loves pan-frying scamorza, a firm Italian cow's-milk cheese, to give it an irresistible crust. Provolone would also work.

Advertisement - Continue Reading Below

Ingredients

12 plum tomatoes
3/4 cup extra-virgin olive oil
1 1/2 Tbsp. extra-virgin olive oil
salt
sugar
4 Oregano sprigs
12 cups packed arugula leaves
1/2 cup oil-packed sun-dried tomato halves
1 Tbsp. red wine vinegar
1 Tbsp. white wine vinegar
1 1/2 Tbsp. vegetable oil
9 oz. scamorza

Directions

1. Step 1Preheat the oven to 325°. On a rimmed baking sheet, arrange the tomatoes in a single layer. Drizzle with olive oil, season with salt and sugar, and top with the oregano. Bake for 1 hour, until the tomatoes are soft but still hold their shape. Discard the oregano.
2. Step 2Meanwhile, in a food processor, puree 3 cups of the arugula with 1/4 cup of the olive oil until smooth. Season with salt and scrape into a bowl. Wipe out the food processor.
3. Step 3Add the sun-dried tomatoes and 1/2 cup of the olive oil to the processor; process to a coarse puree and season with salt.
4. Step 4In a bowl, whisk the vinegars with the vegetable oil and 1 1/2 tablespoons of the olive oil. Season with salt.
5. Step 5Heat a nonstick skillet. Pan-fry the cheese over high heat, turning once, until well-browned and just starting to melt, 2 minutes. Transfer the scamorza to plates.
6. Step 6In a large bowl, toss the remaining 9 cups of arugula with the dressing. Mound the salad on the plates alongside the cheese. Dot the cheese with the pestos. Arrange the tomato slices around the salad, drizzle with olive oil, and serve right away.