Veal skewers with arugula and scamorza

Name: Veal skewers with arugula and scamorza
Prep time: 25 min
Cook time: 7 min
Total time: 32 min
Yield: 4
Ingredients: Sliced veal 1.3 lbs; Scamorza (provola) cheese 7 oz; Arugula 2 ½ cups; Extra virgin olive oil to taste; Fine salt to taste

it es de fr br

344

Calories per serving

Gluten Free

Energy Kcal 344
Carbohydrates g 0.8
of which sugars g 0.8
Protein g 43.9
Fats g 18.4
of which saturated fat g 8.72
Fiber g 0.2
Cholesterol mg 156
Sodium mg 979

Difficulty: Easy
Prep time: 25 min
Cook time: 7 min
Serving: 4
Cost: Low

PRESENTATION

Recipe by
Leyla Farella

Veal skewers with arugula and scamorza cheese are one of those Southern Italian dishes that can make any table feel festive. Really, even on an ordinary night. These veal skewers are stuffed with peppery arugula and slices of creamy scamorza cheese, so every bite is a little melty and a bit tender. Folks in southern regions like Campania and Calabria love this combo of mild veal and flavorful cheese. And it works great if you want something different from the usual grilled meats. The juicy veal mixes with the sharpness of the greens, and the cheese just pulls everything together perfectly. Seriously good. Plus, you’ll find variations all over Italy—some use chicken or pork instead, or even roll them up with pistachios for an extra kick. But this classic pairing really, really stands out. It’s one of those veal recipes that shows off how Italians mix fresh ingredients with rich flavors.

Enjoying these grilled veal skewers with friends or family brings out the best kind of meal—laid-back, a little bit special, and super moist inside thanks to the cheese and greens. Italians might serve them with lemony veal bites or a big salad. And you just grab a skewer and dig in. The combo of veal and scamorza means you get that awesome stretch of cheese when you pull them apart. And look, the crispy edges from the grill give you the perfect bite. People like to get creative, sometimes adding herbs or swapping in different cheeses, but the original is hard to beat. Even at a family dinner, these skewers feel like a treat. You can always play around with fillings if you want to try new flavors. Next time you want to make something that’s both easy to share and feels a little fancy, these veal and arugula skewers make a pretty good pick. And the sauce? They’re the kind of food that gets everyone talking, grabbing seconds, and asking what’s inside that makes them so tangy and good. Whether you are hosting a small gathering or just looking to spice up a weeknight dinner, these skewers will definitely be a hit. For real.

How to prepare Veal skewers with arugula and scamorza

To prepare the veal skewers with arugula and scamorza, first pick only the leaves, detaching the stem part 1. Wash them under running water 2 and then pat them dry with a kitchen towel 3.

Cut the scamorza into thin slices 4; then pound the veal slices between two sheets of paper 5 and remove any tendons. Lay one of the meat slices on the cutting board, place the scamorza slices on top 6

and cover with the arugula 7. Roll up the meat lengthwise 8 to form a roll 9.

Insert 4 toothpicks on top of the roll 10 to facilitate cutting and keep the filling in place. Divide the veal roll into 4 parts 11, gently remove the toothpicks 12

and insert them into a skewer stick, piercing the closed side of the meat slice 13. Do the same with the rest until all the meat is used up 14. Heat a pan with a few tablespoons of extra virgin olive oil and place the veal skewers inside 15.

Cook them for 7 minutes, turning them halfway through 16. Salt 17 and serve your veal skewers with arugula and scamorza.

Storage

Veal skewers with arugula and scamorza are perfect when freshly made. They can be stored for up to a day, sealed in an airtight container in the refrigerator. Freezing is not recommended.