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.
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.
- Author: Veronica Lavenia
- Yield: 2 servings 1x
- Category: Side
- Cuisine: Italian
- 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
- 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
Veronica is a born and raised Italian. She inherited her love for travel, passion for cooking and natural, sustainable, healthy slow food from her parents. Her works have appeared in 'Vegetarian Living', 'Veggie Magazine', 'Lifestyle food', 'Australian Good Food & Travel Guide', 'Chickpea' and 'Free from Heaven', among others. She is the author of "Panini: the simple tastes of Italian style bread"; 'The Rustic Italian bakery", "The Vegetarian Italian Kitchen" and "A Modern Italian table", published by New Holland Publishers Australia.