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!
