Pan-Fried Scamorza with Arugula Salad and Two Pestos

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

Ingredients

  • 1.5 tablespoon(s) vegetable oil
  • 0.5 cup(s) oil-packed sun-dried tomato halves
  • 1 tablespoon(s) white wine vinegar
  • 12 plum tomatoes
  • Sugar
  • Salt
  • 1 tablespoon(s) red wine vinegar
  • + 4 more ingredients
    • 12 cup(s) packed arugula leaves
    • 0.75 cup(s) plus 1 1/2 tablespoons extra-virgin olive oil
    • 4 oregano sprigs
    • 9 ounce(s) scamorza

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...

View full recipe at Food & Wine

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Variations on Pan-Fried Scamorza with Arugula Salad and Two Pestos

  • Pan-Fried Scamorza with Arugula Salad and Two Pestos
    • 12 cups packed arugula leaves
    • 1/2 cup oil-packed sun-dried tomato halves, chopped
    • 12 plum tomatoes, sliced crosswise 1 inch thick
    • +7 other ingredients


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