INGREDIENTS FOR 4 PERSONS
Cut the scamorza into slices of about 1 centimeter thick, place them on a tray, cover with plastic wrap and store it in the freezer for at least half an hour.
Meanwhile prepare the vegetables.
Peel the carrots, wash them and cut them lenght wise. Peel the onion and cut the tomatoes into slices of about 1 centimeter.
Divide the salad into cloves.
Cut the tomatoes in half, place them on baking paper and sprinkle with thyme, marjoram, oregano, and sprinkle with sugar, add salt and finish with olive oil.
Bake the tomatoes at 100 degrees for about 2 hours.
Heat very well the gridiron, then low the flame and cook the carrots first then the onions and finally the salad.
Take out the scamorza from the freezer and grill turning it just once.
Proceed by preparing the service.
On a service dish lay the salad, then the scamorza, the carrots, the onions, the tuna fillet and finally a slice of scamorza.
Take the tomatoes confit and lay them on the top and around the dish.
Sprinkle with chopped spieces and serve.
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