INGREDIENTS
4 scamorza
8 slices parma ham
25g butter
25g freshly grated Parmesan cheese
Freshly ground black pepper
2 tbsp of olive oil
4 tbsp balsamic vinegar
75g bag rocket
2 pears, cut into thin batons
Recipe continues
METHOD
Cut the scamorza in half.
Wrap each piece of scamorza in each slice of parma ham. Heat a little oil in a frying pan and fry the wrapped scamorza on each side until brown. In the same pan lightly fry the pear batons.
Place the wrapped scamorza onto a foil lined baking tray and put a small knob of butter on top of each one, grate over parmesan and grill under a preheated hot grill for 4 minutes until the cheese is bubbling.
Mix the rocket leaves and fried pears together and combine the olive oil and balsamic vinegar and use half to dress the rocket and pears.
Arrange the salad in the centre of four serving plates then top each with 2 bundles of scamorza. Drizzle the remaining dressing around the salad. Serve.