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Add a photoRaciónes: 4
Ingredientes
- 4 x scamorza - (8 to 12 ounce ea) cut in half
- 1/4 c. best-quality sun-dry tomatoes cut thin julienne
- 1/2 c. Spicy Oil - (Olio Piccante) (see recipe)
- 1 bn fresh marjoram
Direcciones
- Preheat the grill and oil it with an oil-soaked towel. If you don"t have a grill, a non-stick saute/fry pan will work in this case.
- Place the pcs of scamorza cut-side down on the hottest part of the grill and cook 5 to 6 min, till a dark golden skin forms. Gently turn scamorza and repeat on the rounded side.
- Remove to a platter and sprinkle each with a few pcs of tomato. Drizzle with a bit of warm oil and place the bunch of marjoram in the center of the plate for each of the guests to healthy pinch a little onto their portion.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 34g | |
| Recipe makes 4 servings | |
| Calories 259 | |
| Calories from Fat 245 | 95% |
| Total Fat 27.73g | 35% |
| Saturated Fat 2.06g | 8% |
| Trans Fat 0.7g | |
| Cholesterol 0mg | 0% |
| Sodium 5mg | 0% |
| Potassium 103mg | 3% |
| Total Carbs 4.12g | 1% |
| Dietary Fiber 2.7g | 9% |
| Sugars 0.28g | 0% |
| Protein 0.86g | 1% |
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