Stuffed Scamorza Cheese – Scamorz Ripiene

Cut the melanzane into slices, season with salt and “weep” in a sieve for about 30 minutes. Cut the tomatoes into cubes, season with salt and sugar and drain. Hollow out all the scamorze with a sharp kitchen knife, dice the extracted cheese. Scamorza is a very mild cheese, reminiscent of pears in size and give. Rinse and dry the slices of melanzana, cut into cubes, roast and drain. Sauté the chopped onion and the whole clove of garlic in olive oil until golden. Add the pine nuts, capers and tomatoes and cook the sauce over medium heat for 5-6 min. Add the melanzane and after 2-3 min. also the chopped basil and the cheese cubes. Immediately remove from the stove, fill the hollowed out scamorze and bake them in a greased dish in the heated oven for 5 minutes. Serve hot or lukewarm.

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