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