Smoked scamorza cheese and bacon skewers

Smoked scamorza cheese and bacon skewers are an excellent appetizer or main course, simple and quick to prepare, with a rustic and tasty touch that makes them irresistible. Here is the recipe:

Ingredients

• 200 grams of smoked scamorza cheese
• 100 grams of bacon slices
• Some sage leaves (optional)
• Extra virgin olive oil

Preparation

1. Cut the smoked scamorza cheese into cubes of about 2 cm per side.
2. Cut the bacon into strips as wide as the scamorza cubes, if not already pre-cut.
3. Prepare the skewers by alternating a cube of scamorza with a sage leaf wrapped in a strip of bacon. If you are not using sage, wrap the scamorza directly with the bacon.
4. Secure everything with toothpicks or long skewers, depending on the number of bites you want on each skewer.
5. Heat a non-stick pan and grease with a drizzle of extra virgin olive oil. If you prefer, you can also use a grill.
6. Cook the skewers on medium-high heat, turning them gently to allow for even cooking and to ensure the bacon becomes crispy and the scamorza starts to melt slightly.
7. When golden and well-cooked on all sides, remove the skewers from the heat and serve hot.

Did you know?

Smoked scamorza is a spun paste cheese, typical of Southern Italy. Its characteristic flavor is obtained thanks to the smoking process with woods and natural materials that give the cheese that unmistakable taste that pairs perfectly with the sweetness of the bacon.

For a more rustic and country touch, you can cook the skewers on hot coals, obtaining an even more pronounced smoky flavor. And if you like to experiment, try adding a piece of pepper between the scamorza and the bacon for a touch of color and freshness. Enjoy your meal!