Baked Scamorza with Salami

Baked Scamorza with Salami

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
  1. Preheat oven to 220°C.
  2. 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.
  3. Place in oven for about 10 minutes, until it bubbles and browns at the edges.
  4. 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.
  5. Remove scamorza from the oven, top with salami and serve the baked scamorza in the pan with salad and bread on the side.

Share page on:

Eggplant Parmigiana

Join Me Soon

What Our Cooks Say

Melisa (Beacon Hill, NSW)
Melisa (Beacon Hill, NSW)
Read More
We made the pot-sticker dumplings and bang bang chicken from the Chinese class the other night. Once again both exceeded our expectations. My husband keeps saying it’s better than going out to restaurants as the recipes and quality are amazing.
Glennis (Caringbah South, NSW)
Glennis (Caringbah South, NSW)
Read More
The whole Be Inspired experience has helped me love cooking again. I was sick of cooking the same old things - meal time is a lot brighter thanks to you Roberta.
Pam (Cammeray, NSW)
Pam (Cammeray, NSW)
Read More
Your recipes are something I always feel confident offering guests and also reasonable in the time to prepare. We often try your recommended wines and suppliers and enjoy your travel tales too!
Jen (Tamarama, NSW)
Jen (Tamarama, NSW)
Read More
Thank you for stocking our pantry with such authentic Ingredients and quality produce. We really like the flexibility of cooking over a couple of days and changing the order we cook the dishes in when we want to. And I love listening to the themed playlist while cooking.
Katrina (Arncliffe, NSW)
Katrina (Arncliffe, NSW)
Read More
I am absolutely loving Be Inspired! There are ingredients I have never worked with before so having the confidence to try something new is so much fun! The recipes are just amazing and the notes on what can be prep’d beforehand are a great help too. Thank you so much.
Deb (Belconnen, ACT)
Deb (Belconnen, ACT)
Read More
Awesome fun traveling through Emilia-Romagna experiencing first hand some of the produce I've worked with over the last couple of years cooking with Roberta's classes – the family are reaping the benefits now.
Judith (Woronora, NSW)
Judith (Woronora, NSW)
Read More
Food, wine and travel! Three of my favourite things! Be Inspired with Roberta has been a wonderful experience and given me more confidence in the kitchen. I have learnt so much, cooked things I never would have attempted without Roberta’s excellent videos, and used ingredients I have never tried before.
Sandra (Garran, ACT)
Sandra (Garran, ACT)
Read More
I'm a competent cook whose learned so much from Roberta's online cooking classes. The recipes are yummy and Roberta’s video guidance offers so many little tips to improve flavour and organise the flow of preparation. I enjoy her warmth, sense of humour, and ability to giggle at herself when she occasionally messes up.
Previous
Next
Subscribe To My Newsletter & Get A Free Online Italian Cooking Class (RRP $39)