Quote:
Originally Posted by adidasss
Ohhh, I love parmigiana! Never tried to make it at home. It seems doable! The scamorza might be a problem to get though.
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This may be sacrilege, but if you can't find the scamorza, aged provolone can be a good substitute. Also, if you can't get buffalo mozzarella (which is what the recipe technically calls for), you can use 1/2 regular whole milk mozzarella and 1/2 low moisture mozzarella (to substitute for the scamorza, which is low moisture) - although that won't be as flavorful.
By the way, I couldn't play your video here in the U.S.
I did try amatriciana once as a teenager, when my friend's mother made it (in an Italian/Croatian household!), and it was delicious. Thanks for bringing back that nice memory.