"Nathalie Chiva" > ha scritto nel
messaggio ...
> On Mon, 22 Aug 2005 09:25:54 GMT, "Vilco" > wrote:
>
>>When we use the raclette device
>>there's always some cheese on the table, be it raclette or not; I
>>particularly like brie, young pecorino cheese, camembert and
>>gorgonzola.
>
> Try scamorza affumicata, it's wonderful that way! Also, Pecorino al
> Tartufo.
> I've been trying lots of different cheeses in there. Chèvre can be
> very good, but by all means avoid mozzarella.
>
> Nathalie in Switzerland

I like very much scamorza. I use to cook it in a frying pan with some ham.
Generally I use the so called "Nocciolini di mozzarella affumicata" (little
nuts of smoked mozzarella) that I find in the market. They are slightly
bigger than a nut. I cut them in a half, then I flour them and I put in the
frying pan for some minutes. They come cryspy outside (because are floured)
and soft inside. At the end I put over a slice of ham and serve.
Here the photo
http://tinypic.com/axihli.jpg
Cheers
Pandora