以下菜谱由米兰的Giovanni先生倾情提供。
Scamorza with grilled sirloin in red wine sauce 烟熏奶酪配扒西冷，红酒汁:
INGREDIENTS配料:
scamorza 烟熏奶酪70g , Australian sirloin澳洲西冷 220g , Demi glacé 骨汤, red wine 红酒, cherry tomato 3 pc 圣女果, asparagus 芦笋1 pc , porcini mushroom 牛肝菌1 pc , rosemary 迷迭香20g , butter黄油 50g .
METHOD方法 :
1.pan fried the cherry tomatoes with oil , cut the asparagus in 3 part than pan fried together with cherry tomatoes.
将圣女果用橄榄油略煎，芦笋切三段也一起煎
2.Clean well the porcini cut in sliced and pan fried with butter ( or olive oil ) season with salt and black pepper .
牛肝菌切片，用黄油煎，洒一点盐和黑胡椒
2.Prepare the sauce , add the Demi glacé in the pot than add red wine and reduce .
酱汁:锅中加入骨汤和红酒，加热收汁
3.prepare the Sirloin, season with black pepper , rosemary, salt .
准备牛排，用黑胡椒，盐，迷迭香把牛排腌制一会
4.Cook on the butter pan fried .
用黄油煎好牛排
5.put the scamorza On the steak.and.roast in oven until.soft
将烟熏奶酪切片，放到牛排上，烤箱230度烤至奶酪变软，大约1-2分钟
5. Cut in piece and serve with vegetables and red wine sauce
切片装盘，淋红酒汁
Penne creamy with Scamorza and smoked salmon烟熏三文鱼奶酪意面:
penne pasta两头尖意面 150g , cream淡奶油 200g , scamorza烟熏奶酪 50g , smoked salmon烟熏三文鱼 50g , brandy 白兰地20ml , scallion大葱 20g , butter黄油 20g , Parmesan cheese帕玛森奶酪 40g , black pepper黑胡椒 5 g .
METHOD方法:
1.in the pot add butter and scallion and cooked until brown light color .
锅内放黄油及大葱炒至上色
2.Than add smoked salmon until is totally cooked放入烟熏三文鱼炒熟.
3.Add brandy and reduce (it could be have a flame ) than add cream . 倒入白兰地(可能有火苗)，收汁后加入淡奶油
4.Reduce a little than add Parmesan cheese and black pepper .
淡奶油略微收汁加入帕玛森和黑胡椒
5. Cook the pasta than put inside the sauce , mix well and add on top scamorza cheese . Serve warm
意面煮熟，加入酱汁装盘后上面放上切片的烟熏芝士。
柏札莱青岛生产的阿尔卑牌普罗旺烟熏奶酪可以开袋即食，常见于奶酪拼盘中，又常与牛肉、三文鱼、大虾搭配，是西餐必备的原料，最典型的吃法是切成厚片在铁板上两面烤一下，烤的外脆内软，也可以夹在两片面包吐司中间吃，汉堡、三明治等亦可。如果您想增加点情调，搭配红酒也是非常不错的选择。烟熏奶酪的口感有点像中国南方的烟熏腊肉和烟熏香肠。
