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Grilled Scamorza (Smoked Mozzarella Cheese) and Beans |
| Ingredients |
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Mayo Coba Peruano Beans (or other favorite pre-cooked dried beans) |
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Smoked mozzarella (Scamorza) |
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Extra Virgin Olive Oil (EVOO) |
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Sea salt and pepper to taste (advisable to freshly grind) |
| Preparation |
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Brown beans in a teflon pan on medium heat. Do not add olive oil, butter or any other kind of frying oil. |
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After about 5 minutes add sliced smoked mozzarella, keep separate from beans. |
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Drizzle a little EVOO on beans , add salt and pepper to taste, and serve. |
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Click on the images above to see larger pictures |
| Comments |
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Instead of Mayo Coba Peruano beans, you may use your favorite pre-cooked dried beans, soaked at least overnight or, better, 24 hours, and boiled, as long as they remain whole and have fleshy consistence and texture (approximately 15 minutes, or, if unsoaked, 50-55 minutes in a pressure cooker). |
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Herb-flavored EVOO adds flavor to the beans. |
| Wine and Beverage Pairing |
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If I have this as a late breakfast, I pair it with spicy soy milk chai. At lunch or dinner it pairs well with Soave Classico DOC among white wines. For lovers of red wine, I suggest Chianti DOC or Dolcetto d'Alba. |
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