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 with the creaminess of scamorza and the freshness of arugula. Here is the recipe:

Ingredients

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

Preparation

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

Serve them hot, perhaps with a drizzle of raw oil and an additional squeeze 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.

Trivia

The smoked scamorza, with its bold yet balanced flavor, pairs perfectly with veal, while the arugula, with its slightly spicy aftertaste, adds character to the dish without overpowering the other flavors.