The Roman dish, checca, is a traditional sauce or salad that is perfect served over pasta or bruschetta. With fresh tomatoes, basil, mozzarella, and Caciotta romana cheese, it is a bright burst of flavor.
G. Giustolisi
Recipe from ‘Panini: the simple tastes of Italian style bread‘ (New Holland Publishers Australia)
Checca sauce is a dish from Roman tradition. Mozzarella, Caciotta romana cheese, tomatoes and fresh basil are the basic ingredients for this fresh salad, perfect for a summer bruschetta.
The uncooked tomato and mozzarella can make it look like the Caprese salad. Not so.
The difference is given by the Caciotta romana cheese whose unmistakable taste gives the true personality to this recipe.
- Yield: 2 servings 1x
Ingredients
Scale
- 60 g 2¼ oz buffalo mozzarella
- 60 g 2¼ oz caciotta romana cheese (or other semi-mature cheese)
- 2 plum tomatoes (or 8 cherry tomatoes)
- 1 sprig of Italian parsley
- extra virgin olive oil (to taste)
- salt and pepper (to taste)
- 4 slices crusty Kamut bread
Instructions
- Dice the Caciotta romana cheese and buffalo mozzarella.
- Wash the tomatoes and cut into quarters. Put tomatoes and cheese in a large
- bowl and season with extra virgin olive oil, salt and pepper.
- Heat the bread, in a preheated oven, at 180°C (350°F/Gas 4) for 2–3 minutes.
- Spread the bread with Checca sauce, adding chopped parsley, salt and pepper
- Category: Side
- Cuisine: Italian
