Grilled scamorza with olio piccante from Italian Grill by Mario Batali

  • marjoram
    Marjoram (Origanum majorana, syn. Majorana hortensis Moench, Majorana majorana (L.) H. Karst[2]) is a somewhat cold-sensitive perennial herb or undershrub with sweet pine and citrus flavors. In some Middle-eastern countries, marjoram is synonymous with oregano, and there the names sweet marjoram and knotted marjoram are used to distinguish it from other plants of the genus Origanum. [Wikipedia]
  • paprika
  • sun-dried tomatoes
  • dried red pepper flakes
  • jalapeño chiles
  • scamorza cheese

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Breadcrumbs on July 19, 2011

    p. 33 -This dish takes grilled cheese to a whole new level! This ain’t your school-day sandwich!! Once you’ve made the Olio Piccante the rest of this is a no-brainer! A scamorza is cut in half lengthwise and brushed w EVOO. Sun-dried tomatoes are slivered. Instead I decided to use the truly scrumptious oven-dried Tomato Raisins from Molto Gusto. I was surprised just how much we all enjoyed this dish. The best bites were the ones w a bit of bread was dunked in the spicy oil then smeared w the cheese and tomatoes and topped w a couple of marjoram leaves. Simply delicious! Marjoram is rarely available in our supermarket here and I have to say, we were so glad to have it w this dish, it’s fresh anise flavour was a perfect accent.

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