Scamorza

''My mother used to make a lot of goodies at home with kadayif (fiber-like strings of filo pastry),
including kunefe. Künefe is a sweet-savoury dessert of kadayif (angel hair) with
soft cheese originally from Antakya, the capital of Hatay province
(southeast Turkey). She then made the mozzarella herself through the curd in a tea towel
on
to hang: a kind of hang-up technique. It was a joy to watch as she was in it
the weather was with the mozzarella – as a child I found that fascinating. Her version of Künefe
has inspired me to my signature dish Scamorza, which in BLANC as before or
is served as an intermediate dish and is especially appreciated by our vegetarians
guests. Scamorza combines the dark, earthy notes of the truffle, making it nutty
sweet from the sweet potato and the smoky flavor of the mozzarella with angel hair – earthy and
heavenly at the same time."