- 4 smoked scamorza piattella
- 500ml chicken broth
- 200g wild chicory – or other leafy green
- Extravirgin olive oil
- Cherry tomatoes
- Farinella* (a/r)
- Sweet paprika (a/r)
Prepare the chicken broth (this can be substituted with vegetable broth).
Boil the chicory and drain it.
Pan-fry the chicory adding in the cherry tomatoes, and season to taste.
Keep the vegetables warm by covering them with half of the broth.
Meanwhile, grill the piattella on both sides until it has melted evenly. Cut into quarters.
Ladle out the hot broth in a bowl and place the piattella pieces in the middle, decorating with the warm chicory.
Top with farinella and sweet paprika.
*Farinella: a typical barley and chickpea flour from Putignano