Pan-Fried Cheese with Salsa Verde

• 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

1. In a food processor, combine the basil, parsley and mint with the anchovies, Pecorino and capers and pulse until finely chopped.
2. With the machine on, add 1/2 cup of the olive oil in a steady stream and process until smooth.
3. Season with salt and pepper.
4. Spread the flour in a pie plate.
5. Add the cheese slices and dredge lightly in the flour, tapping off the excess.
6. In a medium nonstick skillet, heat the remaining 1 tablespoon of olive oil.
7. Add the cheese and fry over moderate heat, turning once, until golden, about 3 minutes.
8. Transfer the cheese to 4 plates, drizzle with the salsa verde and serve with the toasted bread.

basil, parsley, mint, anchovy, freshly grated pecorino romano cheese, capers, extravirgin olive oil, salt, allpurpose, scamorza, bread

Taken from www.foodandwine.com/recipes/pan-fried-cheese-with-salsa-verde (may not work)