Baked Scamorza with Salami

Name: Baked Scamorza with Salami
Yield: 2
Cuisine: Italian
Ingredients: 230g scamorza; 80g salami, finely sliced; Handful wild rocket; Handful fresh herbs such as parsley, oregano, mint; Lemon juice; Extra virgin olive oil, for drizzling

I love cheeses that melt to a lovely soft texture without becoming oily, like Italian scamorza. Baked scamorza is a perfect quick dinner with salad and some sliced salumi. In Italy it’s often topped with prosciutto, but I prefer slices of Salumi Australia’s picante (chilli) or finocchietto (fennel) salami for something a bit different. Use any cured meat you like and Vannella’s smoked or natural scamorza. Alongside I recommend a wine with complexity and depth to balance the richness of this dish, like the pinot bianco riserva from Ansitz Waldgries, one of the oldest producers in Südtirol. See video below for another cheesy Italian classic.

Serves 2

Ingredients

230g scamorza
Handful wild rocket
Handful fresh herbs such as parsley, oregano, mint
½ lemon
Extra virgin olive oil, for drizzling
80g salami, finely sliced
Crusty bread, for serving

Method

Preheat oven to 220°C.
Meanwhile, cut scamorza into slices about 1cm thick and arrange in an oiled baking dish or ovenproof frying pan just large enough to hold them in a single layer.
Place in oven for about 10 minutes, until it bubbles and browns at the edges.
Meanwhile, place rocket and herbs in a large bowl, squeeze over some lemon juice, add a drizzle of oil and toss to coat them well. Transfer to a serving bowl.
Remove scamorza from the oven, top with salami and serve the baked scamorza in the pan with salad and bread on the side.