What is it?
Pronounced ska-MORT-sa, this cow’s- or cow-and-sheep’s-milk cheese is made like mozzarella but gets hung with string to dry for about a week. The hanging promotes a slightly waxy exterior and gives the cheese its snowman shape. It’s also responsible for the name, which translates from the Italian for “beheaded.” Gallows humor aside, scamorza is a great melter, perfect for pizza, lasagna, or grilled cheese sandwiches. Because it’s drier, it’s a good cheese to pair with wet ingredients like zucchini. Its flavor is slightly tangier than mozzarella, and when eaten out of hand, it has a pleasant, somewhat chewy texture. Scamorza is often smoked, which adds another layer of flavor.
Instead of being layered in a heavy casserole, spinach, mushrooms, and cheese get rolled into lasagne noodles for lighter dinner-party-ready fare. You might want to boil an extra lasagne noodle…
White pizzas tend to be drier than red, so it’s good to include ingredients that add moisture, as in this one topped with a tangle of summer squash and sweet…