(Sca)More Zan I Am – a grilled scamorza and tomato recipe inspired by the musical Little Women!
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Little Women is a hilarious hip-hop musical romp centred around a troupe of itinerant female clowns with dwarfism.
Ahem. Do it properly.
A spin-off from nineties Disney film, Honey, I Shrunk The Kids, the show tells of how the girls of the Little family are accidentally zapped by a shrinking ray and…
NO! It’s based on Louise M Alcott’s classic semi-autobiographical coming-of-age novel set during the American Civil War. The four March sisters Meg, Jo, Beth and Amy experience the highs and lows of life as they pass from the end of childhood into womanhood.
Sounds rubbish. I’m not going to see that, I don’t care who’s in it. <slams door>
The book has been adapted many times on film and stage. A musical adaptation was staged in 2005 on Broadway, intercutting the story of the sisters with vignettes depicting the short stories written by Jo within the book. The show had an Australian production in 2008 but has not had a professional UK production. Rather excitingly, Cabernet co-editor Keith is about to appear in a London amateur production THIS WEEK, and this post is in his honour!
More Than I Am is a romantic duet sung by Mr. John Brooke, Meg’s suitor, who announces his departure for war and proposes to her. What does a romantic duet need? Cheese.
This recipe is a romantic duet between Scamorza (a smoked mozzarella, the mild yet smokily pungent Mr Brooke of cheeses, and Tomato (the sweet and juicy Meg March of… erm… salady fruits), as they… Oh, ok, it’s like a caprese but with hot smokey cheese.
Cut the scamorza into thick slices (around 8mm or so) and slice tomatoes to the same thickness. Heat a non-stick pan, add the cheese and let the it heat up for a couple of minutes. The idea is to brown the cheese on both sides but you’ll probably only get one chance to flip it as it will get too melted. Turn the cheese over to brown the other side and then serve with the tomato slices, alternating between the two. Add a little seasoning, a drizzle of olive oil and some basil leaves, and you’re off!