Scamorsa Cheese Kebabs
calories: high
category: starter
cost: medium
difficulty: easy
preparation time: 45
Ingredients
Scamorza cheese 500 gr.
Extra-virgin olive oil 5 to 6 tablespoons
Italian bread 200 gr.
Anchovy fillets 4
Salt a pinch
Pepper a pinch
See our
Wine Tips
for your meals
Extra-virgin olive oil 5 to 6 tablespoons
Italian bread 200 gr.
Anchovy fillets 4
Salt a pinch
Pepper a pinch
See our
Wine Tips
for your meals
Preparation Slice the bread and the scamorza cheese. Season the cheese with the salt and pepper and let it steep in a little oil for 10 minutes.
In the meantime, toast the bread slices then put them on the skewers alternating with the cheese. Grease an oven dish and place the skewers inside. Put the dish in the oven for about 20 minutes.
Every now and then collect the liquid at the bottom and pour it over the skewers. Put a little oil in a pan and add the anchovies. Crush them with a fork and simmer for a few minutes.
Season the skewers with the anchovy sauce and serve hot. The Chef's tips Trebbiano d’Abruzzo is a 12° dry white wine to be served at 10 to 12°C Curiosity Scamorza cheese, typical of the Abruzzo region, is made from a mixture of cow’s milk and goat’s milk. It is pear shaped and can be used in the place of Mozzarella cheese.
In the meantime, toast the bread slices then put them on the skewers alternating with the cheese. Grease an oven dish and place the skewers inside. Put the dish in the oven for about 20 minutes.
Every now and then collect the liquid at the bottom and pour it over the skewers. Put a little oil in a pan and add the anchovies. Crush them with a fork and simmer for a few minutes.
Season the skewers with the anchovy sauce and serve hot.
