Truffled Scamorza

Skewer one scamorza Place one at a time on the skewer, ensuring it is firmly centered and secure. Arrange the four scamorza slices so they can rotate without touching each other or coming into direct contact with the flame. This arrangement promotes even browning and makes it easier to make the cuts in the next step.

Brown the scamorza cheeses on the heat, turning the skewer slowly and continuously. Continue until the surface is evenly golden and the cheese begins to soften, without letting it burn or drip excessively. Cooking should be nearly done, with a lightly browned crust and a soft interior.

When the scamorza are almost cooked, make small cuts on the surface of each one, distributing them evenly. Make only enough cuts to create openings large enough to accommodate the truffle paste, without splitting the cheese. Complete this step when the cuts remain open and the scamorza maintains its shape on the spit.

Fill the small cuts with the L'Aquila black truffle paste, distributing the 20g (0.71 oz) among the four scamorza. Insert the paste into the openings while the cheese is still warm and soft, so the seasoning sticks to the surface and penetrates the cuts. Work quickly to maintain an even temperature throughout the scamorza.

Cook for another two minutes, continuing to slowly rotate the skewer. Maintain the heat long enough to further soften the scamorza and to diffuse the truffle aroma, without prolonging the cooking time beyond the indicated time. The scamorza will be ready when they appear warm, soft, and still firm.

Carefully remove the scamorza from the skewer, keeping them whole. Use the hole left by the skewer to insert more L'Aquila black truffle paste, so the sauce complements the heart of the cheese as well as the external cuts. Serve immediately, when the scamorza it is still warm and the consistency is soft.