Caciu all' argintera

Caciu all' argintera

Pan-fried cheese

By
From
Spring in Sicily
Serves
4
Photographer
Simon Griffiths

Caciocavallo is a traditional medium–hard Sicilian cheese. This is a very simple but delicious recipe for a light lunch.

Ingredients

Quantity Ingredient
60ml extra-virgin olive oil
3 garlic cloves, roughly chopped
4 slices caciocavallo, around 1½ cm thick
2 tablespoons white balsamic vinegar
1 tablespoon oregano leaves, chopped
freshly ground black pepper

Method

  1. Heat the oil in a large frying pan over a gentle heat. Fry the garlic until it begins to turn pale gold then discard it.
  2. Increase the heat to medium–high and add the cheese slices to the pan. Fry for a few minutes on both sides, to a light golden brown. Pour the vinegar over the cheese and add the oregano and pepper. Cover the pan and leave on the heat for just a few minutes. Serve the cheese immediately with some crusty bread – it must be served very hot.
Tags:
Spring in Sicily
Manuela
Darling
Gansser
Sicilian
Sicily
Italy
Italian
Mediterranean
European
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