Last night I tried to replicate a dish I had recently at Roberto's (Bronx, NY). The ingredients were: lightly sauteed spinach; roasted red peppers; black olives; and smoked scamorza cheese. The cheese was cooked enough so that the bottom of the disc-shaped piece was crispy on the bottom. This was set on a bed of sauteed baby spinach and topped with the peppers and a few olives. Simple, right??? Not for me!
I figured I should place the cheese under the broiler in a non-stick pan. Well it turned into a melted cheese soup after a few minutes broiling. I had checked it and at no point was it the correct degree of doneness before I pulled it out of the oven. SO: Shall I next try to cook it in a non-stick on top of the stove? I am trying for a cheese that is slightly browned on the top and crispy underneath.
Many thanks for your help!!