Scamorza Alla Pizzaiola

Name: Scamorza Alla Pizzaiola
Ingredients: 1 whole garlic clove, peeled; 2-3 tablespoons extra virgin olive oil, plus more for drizzling; 1 cup (250 ml) of tomato puree (passata) or tinned chopped tomatoes; salt and pepper to taste; 5.5 ounces (about 150 grams) or a fist-sized ball of scamorza (or mozzarella); a few basil leaves; good crusty bread, toasted if you like, to serve

7 ingredients

3 steps

Ingredients

1 whole garlic clove, peeled
2-3 tablespoons extra virgin olive oil, plus more for drizzling
1 cup (250 ml) of tomato puree (passata) or tinned chopped tomatoes
salt and pepper to taste
5.5 ounces (about 150 grams) or a fist-sized ball of scamorza (or mozzarella)
a few basil leaves
good crusty bread, toasted if you like, to serve

Directions

1

In a wide pan, heat the whole clove of garlic to a gentle sizzle in the olive oil. Watch it doesn't burn, you simply want to infuse the oil with the garlic for a minute or two.
2

Pour over the tomato passata and add salt and pepper to taste, along with a splash of water -- note, if you're using fresh mozzarella which will release a lot of liquid you may not need the extra water, instead you will want to reduce the sauce a little more than normal. Let simmer rapidly over medium heat for about 10 minutes or until thickened and reduced slightly. Taste for seasoning.
3

Cut the scamorza into thick slices and lay them in the sauce in a single layer. Continue simmering a further 5 minutes or until the cheese is perfectly melted. Give the cheese one quick stir to distribute it evenly (some prefer to leave the cheese 'whole'). Serve with herbs over the top and either pour over toasted bread or serve in a shallow bowl or plate with bread to dip into the sauce. More ground pepper and an extra drizzle of olive oil are nice finishing touches.