Prep. time: 10 minutes
Cooking time: 20 minutes
You could substitute coppa or pancetta for the prosciutto.
Tip from Casa Azzurra
Cow's milk mozzarella is available in various formats: balls, cylinders, slices, blocks or grated. Each is recommended for certain recipes and makes the cheese easier to use.
Scamorza, a string curd cheese originating in southern Italy, is pear-shaped with a delicate nutty flavor that makes it delicious. It also comes in a smoked version. It is mostly used in hot dishes, such as here in a gratin.
Preheat the oven to 210° C / 425° F
- Remove the stems from the herbs and chop the leaves finely.
- Cook the pasta in a large pot of boiling salted water until al dente.
- In a baking dish, combine the pasta with the ricotta and Parmigiano Reggiano, then season. Then add the grated mozzarella and the scamorza slices cut into strips.
- Bake for about 10 minutes to gratiné.
- On a board, serve the sliced prosciutto with the chopped herbs and the hot gratin.
Photo and collaboration: Casa Azzura, Italian cheese distributor of Mozzarella, Ricotta, Parmigiano Reggiano and smoked Scamorza.
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