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Scamorza con Finocchi e asparagi - Florence fennel and asparagus with smoked scamorza




The smoked scamorza is from Il Casaro and it is made with vegetarian rennet. To prepare the vegetables: I washed and quartered the fennel bulbs and passed them in butter, then I added a ladle of vegetable stock and cooked them slowly slowly, with the lid on, until soft. I used some of their juice to steam a bunch of asparagus, and then I cut the scamorza and put it on the hot pan for a couple of minutes, turning them after one minutes, just to soften and sizzle (but not melt). Serve with crusty bread if you like.


Photos and Recipes by Alessandra Zecchini ©

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