Grilled Veal Skewers with Scamorza and Arugula

Prepare the Arugula
Start by picking only the leaves of the arugula, carefully removing them from the stems. Rinse them thoroughly under cold running water to remove any dirt or impurities. Set aside to dry slightly.
Slice the Scamorza Cheese
Cut the scamorza cheese into thin slices, ensuring they are thin enough to wrap easily around the veal slices without breaking.
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Assemble the Veal Rolls
Lay a slice of veal flat on your work surface. Place a slice of scamorza cheese on top of it, followed by a few leaves of arugula. Gently roll the veal slice into a tight roll, ensuring the filling stays inside.
Skewer the Veal Rolls
Insert four toothpicks into the roll, securing the edges. Carefully thread the rolls onto a skewer, ensuring the closed end of the veal roll is pierced first to prevent it from unrolling during cooking. Repeat the process for all veal slices, continuing until all the meat is used up.
Cook the Skewers
Heat a pan over medium-high heat and add a few tablespoons of extra virgin olive oil. Once the oil is hot, place the veal skewers in the pan. Cook for about 7 minutes, turning them halfway through the cooking time to ensure even browning on all sides.
Season and Serve
Once the skewers are golden and cooked through, remove them from the pan. Season with fine salt to taste. Serve immediately, enjoying the melt-in-your-mouth flavor of veal paired with the creamy scamorza cheese and the peppery arugula.

You can also cook these skewers on a grill or barbecue for a smoky touch.
If you prefer a stronger flavor, consider using smoked scamorza cheese for an added depth of taste.
Pair these skewers with a light side salad or roasted vegetables for a well-rounded meal.

Enjoy your flavorful Veal Skewers with Arugula and Scamorza! A delightful dish that’s perfect for any dinner gathering.