Scamorza affumicata is an Italian cheese that melts fantastically well. Often labelled “smoked mozzarella,” it is highly effective in adding depth and pungency to vegetarian dishes.
Ingredients
- 1 small cauliflower, cut into medium florets
- 6 eggs
- 4 tbsp crème fraîche
- 2 tbsp Dijon mustard
- 2 tsp sweet smoked paprika
- 3 tbsp finely chopped chives
- 5 oz smoked scamorza, grated (including the skin for extra flavor)
- 2 oz mature Cheddar, grated
- salt and black pepper
- 2 tbsp olive oil
How to Make It
- Simmer the cauliflower in a large pan of boiling salted water for only 4 to 5 minutes, or until semi-cooked. Drain and dry.
- Preheat the oven to 375°F. Break the eggs into a large bowl. Add the crème fraîche, mustard and paprika and whisk well, making sure the eggs and crème fraîche are thoroughly blended. Now stir in the chives and three-quarters of the cheeses, and season well with salt and pepper.
- Heat up the olive oil in a large ovenproof frying pan. Fry the cauliflower for about 5 minutes, or until golden brown on one side. Pour over the egg mixture and use a fork to spread the cauliflower evenly in the pan. Cook on medium heat for about 5 minutes.
- Scatter the remaining cheeses on top, then carefully transfer the pan to the oven. Cook for 10 to 12 minutes, or until the frittata is set.
- Remove from the oven and let rest for 2 to 3 minutes before cutting into wedges. Eat immediately, with a peppery green salad.