Scamorza affumicata is an Italian curd cheese that melts fantastically well. Often labelled ‘smoked mozzarella’, it is highly effective in adding depth and pungency to vegetarian dishes.
|1||small cauliflower, cut into medium florets|
|4 tbsp||crème fraîche|
|2 tbsp||Dijon mustard|
|2 tsp||sweet smoked paprika|
|3 tbsp||finely chopped chives|
|150g||smoked scamorza, grated (including the skin for extra flavour)|
|50g||mature Cheddar, grated|
|2 tbsp||olive oil|
|Salt and black pepper|
You will need a large ovenproof frying pan.
Simmer the cauliflower in a large pan of boiling salted water for only 4–5 minutes, or until semi-cooked. Drain and dry.
Preheat the oven to 190°C/Gas Mark 5. 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 a medium heat for about 5 minutes.
Scatter the remaining cheeses on top, then carefully move the pan to the oven. Cook for 10-12 minutes, or until the frittata is well set.
Remove from the oven and leave to settle for 2-3 minutes before cutting into wedges. Eat immediately, with a peppery green salad.