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.

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.