Pan Fried Cheese with Salsa Verde
Ingredients
- 2 cups basil leaves
- 2 tablespoons packed flat-leaf parsley leaves
- 1 tablespoon packed mint leaves
- 4 anchovy fillets, rinsed
- 2 tablespoons freshly grated Pecorino Romano cheese
- 1 tablespoon drained capers
- 1/2 cup plus 1 tablespoon extra-virgin olive oil
- Salt and freshly ground pepper
- 1/4 cup all-purpose flour
- Four 1/3-inch-thick slices of scamorza (1 1/2 to 2 ounces each)
- 4 thick slices of peasant bread, toasted
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