I have been thinking about this dish for a long time, and finally yesterday i decided to give it a go. Check it out, eggplant raviolo in a scamorza cheese water and homemade tomato concentrate.
Tip: to obtain the scamorza cheese water, cook the diced scamorza au baine marie until the water separates from the cheese naturally.
The final result is a rollercoaster of strong flavours spacing between sweet, sour and salty with a hint of smokey.
