Veal skewers with arugula and scamorza

Veal skewers with arugula and scamorza are an excellent second course, with an Italian touch that combines the tenderness of veal, the creaminess of scamorza, and the freshness of arugula. Here is the recipe:

Ingredients

• 400 g of veal, cut into cubes
• 200 g of smoked scamorza cheese
• 100 g of arugula
• Salt and pepper to taste
• Extra virgin olive oil
• Lemon (for the juice)
• Toothpicks or long wooden skewers

Preparation

1. If you are using wooden skewers, first make sure to soak them in water for about 30 minutes to prevent them from burning during cooking.
2. Start by cutting the scamorza into cubes of similar size to the meat.
3. Wash and dry the arugula well.
4. Assemble the skewers by alternating a cube of meat with one of scamorza, adding occasionally a folded arugula leaf.
5. Once all the skewers are prepared, heat a griddle or grill and brush the skewers with a bit of extra virgin olive oil.
6. When the grill is hot, place the skewers on and cook for about 3-4 minutes per side until the meat is golden to your liking and the scamorza begins to melt.
7. Deglaze with some lemon juice and season with salt and pepper before removing from the grill.
8. Let them rest for a minute before serving.

Serve them hot, perhaps with a drizzle of raw olive oil and an additional squirt of lemon. If you like, you can also accompany the skewers with a fresh arugula and cherry tomato salad, to add an extra touch of freshness to the dish.

Fun Fact

Smoked scamorza, with its strong yet balanced flavor, pairs perfectly with veal, while arugula, with its slightly spicy aftertaste, adds character to the dish without overwhelming the other flavors.