Pan-Fried Scamorza with Arugula Salad and Two Pestos

Pan-Fried Scamorza with Arugula Salad and Two Pestos
Photo by © Kana Okada


  • ½ cup oil-packed sun-dried tomato halves, chopped
  • 1 tablespoon white wine vinegar
  • 12 plum tomatoes, sliced crosswise 1 inch thick
  • Salt
  • 1 ½ tablespoons vegetable oil
  • 1 tablespoon red wine vinegar
  • 9 ounces scamorza, sliced 1/2 inch thick (about 6 slices)
  • + 4 more ingredients
    • 4 oregano sprigs
    • Sugar
    • ¾ cup plus 1 1/2 tablespoons extra-virgin olive oil, plus more for drizzling
    • 12 cups packed arugula leaves

Preheat the oven to 325°. On a rimmed baking sheet, arrange the tomatoes in a single layer. Drizzle with olive oil, season with salt and sugar and top with the oregano. Bake for 1 hour, until the tomatoes are soft but still hold their shape. Discard the oregano. Meanwhile, in a food processor, pu...

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