Truffle and Grilled Scamorza Sandwich
What a year, full of excitement, with more ups and downs than a roller coaster, with many amazing people who I got to know in the real and digital world. So much has happened through eat in my kitchen that I feel unbelievably thankful for, the blog became a catalyst on so many levels. Marilena taught me about her fantastic Milk Pan di Campobasso from the Molise region, I got to know Arnold the beekeeper in Malta, I met Joanna Bonnici, Mary Licari and the young Maltese chef Kurt Micallef in their kitchens. I could show you Emmanuel Cini's ancient salt pans in Gozo and share so many other meet in your kitchen stories with you. The white pages I fill every week with one of my biggest passions, stories about my beloved food and kitchen, are more than just a tiny space in the endless spheres of the internet. Any recipe that made us happy at our home in Berlin and that's been cooked or baked by you in your kitchen, every email and conversation we shared, every picture that sparked your attention and tickled your appetite, it all left the digital world and entered real life, mine and yours. This is just wonderful, overwhelming and sometimes, hard to believe. I feel thankful for this experience! And that's how I want to end this challenging year, with gratefulness and humbleness. As long as a year is packed with lessons which make me grow and people who give me so much love and support, I can say that it's been a good year!
I want to end 2014 with a sumptuous treat, I spoiled us a little with an ingredient which I don't have in my kitchen so often, black winter truffle from Piemonte. The Italian tartufi is a culinary treasure, aromatic, powerful and delicate. It's not as fine as the region's famous white truffle but today I'm making sandwiches with grilled cheese so the black one is just perfect. I bought them at the market from a young Italian man who also makes fantastic pasta and when I told him that I would use them for a sandwich he told me to try it with grilled Scamorza. This is very popular in Tuscany, truffle with grilled Scamorza on crunchy slices of bread. The smoky and earthy flavours merged wonderfully, I just added some crushed black pepper. There couldn't have been a better culinary end to this year!
I wish you an inspiring 2015, enjoy and indulge!
Meike xx
Truffle and Grilled Scamorza Sandwich
For 4 sandwiches you need
rustic white sourdough buns (or bread), cut in half, 4
black truffle, very thinly sliced (with a truffle slicer or a very sharp knife), 10g / 1/2 ounce
smoked Scamorza cheese, thinly sliced, 200g / 7 ounces
black peppercorns, crushed in a mortar, to taste
Spread the cheese slices on the bottom sides of the buns and put them under the grill for a few minutes until the cheese starts to melt and bubble. Put the truffle slices on the warm cheese immediately and sprinkle with pepper. We enjoyed it as an open sandwich.
