Scamorza Alla Brace Recipes

SICILIAN VEAL INVOLTINI

Sicilian Veal Involtini image

Sicilian veal involtini, also known as braciole Messinese are delicious rolled bundles of veal filled with seasoned breadcrumbs and cheese. They are skewered and grilled to create the perfectly portioned meat main course!

Provided by Nadia Fazio

Time 55m

Number Of Ingredients 9

Ingredients

550 grams veal cutlets (8 cutlets (or scaloppine))
1½ cup bread crumbs (unseasoned)
5 tbsps. Parmigiano cheese (grated (or Pecorino Romano))
¼ cup fresh parsley (chopped)
1 clove garlic (finely minced)
¼ tsp salt
black pepper (to taste)
1/2 cup olive oil (plus extra for brushing and drizzling on the involtini)
100 grams caciocavallo cheese (cut into cubes or sticks)

Steps:

Soak 4 wood skewers in water to prevent them from burning. Alternately, cover the ends of each skewer with foil.

Nutrition Facts : Calories 709 kcal, Carbohydrate 31 g, Protein 47 g, Fat 44 g, SaturatedFat 12 g, Cholesterol 140 mg, Sodium 984 mg, Fiber 2 g, Sugar 3 g, UnsaturatedFat 29 g, ServingSize 1 serving

SCAMORZA ALLA BRACE

Scamorza alla Brace image

There is a simple sort of glory about handmade scamorza (a semifresh cow's milk cheese very much like mozzarella) charred over a wood fire, all plumped, swollen, its skin blistered black and gold and barely able to contain its little paunch of seething cream. Anointed with olio santo and taken with oven-toasted bread, it can make for a fine little supper, a sublime one, even, if the cheese is genuine.

Yield serves 2

Number Of Ingredients 2

Ingredients

2 whole scamorza or caciocavallo, smoked or unsmoked (approximately 8 to 10 ounces each)
Olio santo (page 155)

Steps:

Build a wood fire-indoors or out-and when the embers are red/white-hot, place the cheeses, cut in half, over an oiled grate. Grill the cheeses until a golden skin forms before turning them gently with a spatula and roasting the other side to a dark, golden color. Transfer the roasted cheeses to a plate and anoint them with tears of the olio santo, presenting them with chunks of good bread that were toasted alongside them. The light of a candle and a jug of good red wine finish the tableau.

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