Method
Take off a very thin slice at the bottom of the scamorza to have it stable to sit flat on a surface. Make a whole of around 3-4 cm from the top of the scamorza and dig out ⅔ of the scamorza. Save the scamorza removed and roughly chop it.
Stuff the scamorza with speck, baby cherry tomatoes, basil and chopped mozzarella. Season with salt and pepper, and a drizzle of olive oil on the filling.
Place stuffed scamorza onto an oven tray and roast in the oven at 220°C for 6-8 minutes, or till its start softening, not melting.
Meanwhile, drizzle a little oil and salt on bread and grill it on a pre heated grill pan till golden on both sides.
Serve ‘stuffed scamorza’ on top of grilled bread with a teaspoon of Fresh Tomato + Chilli + Basil jam and olive oil. Garnish with baby basil.
Join Chef Luca and cook this delicious recipe from his TV show Luca's Key Ingredient on Channel 10!
Ingredients
Ingredients
Directions
Take off a very thin slice at the bottom of the scamorza to have it stable to sit flat on a surface. Make a whole of around 3-4 cm from the top of the scamorza and dig out ⅔ of the scamorza. Save the scamorza removed and roughly chop it.
Stuff the scamorza with speck, baby cherry tomatoes, basil and chopped mozzarella. Season with salt and pepper, and a drizzle of olive oil on the filling.
Place stuffed scamorza onto an oven tray and roast in the oven at 220°C for 6-8 minutes, or till its start softening, not melting.
Meanwhile, drizzle a little oil and salt on bread and grill it on a pre heated grill pan till golden on both sides.
Serve ‘stuffed scamorza’ on top of grilled bread with a teaspoon of Fresh Tomato + Chilli + Basil jam and olive oil. Garnish with baby basil.
