Caciocavallo – Approx. 300g

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Caciocavallo is a traditional Italian cheese made from cow’s milk, known for its distinctive teardrop shape and rich, savoury flavor. The name “Caciocavallo” translates to “cheese on horseback,” referring to the traditional method of ageing the cheese by tying it in pairs and hanging it over a wooden beam or “saddle.”

Caciocavallo can range from semi-soft to hard, depending on the ageing process, which typically lasts from a few months to over a year. The younger version of Caciocavallo has a mild, milky taste with a smooth, elastic texture, while the aged version develops a firmer texture and a more pronounced, tangy, and slightly spicy flavour.

The cheese’s golden-yellow rind encases a pale, straw-coloured interior. Caciocavallo is versatile in the kitchen, often used in cooking, grated over pasta, or enjoyed on its own as part of a cheese platter.

Caciocavallo all’Argentiera

Among the many anecdotes related to this typical Sicilian dish, the best known tells the story of a Palermo silversmith who, having fallen into poverty, learned to cook Caciocavallo in the same way he used to prepare the meat that he could no longer afford because it had become too expensive for his pockets.

The variant of the dish was so successful that it allowed him to hide his economic hardships from the neighbourhood: the scent that spread throughout the neighbourhood was, in fact, very similar to that of the original recipe made with meat.

Here is the simple recipe to prepare this tasty dish that has nothing to envy to the equivalent meat dish prepared in the same way.

Ingredients for 4 people:

·         4 slices of Caciocavallo  1 cm thick

·         2 cloves of garlic

·         White vinegar

·         Origan

·         Extra virgin olive oil

·         Salt and Pepper To Taste.

 

1.        Cut the caciocavallo into 1 cm thick slices

2.       In a pan pour a drizzle of olive oil and a clove of garlic cut into slices

3.       Add the caciocavallo and let it soften first on one side and then on the other

4.       When the caciocavallo has softened on both sides, raise the heat, sprinkle with 2/3 tablespoons of white vinegar and let the vinegar evaporate

5.       Serve on a serving plate adding some oregano and freshly ground black pepper.

 

Buon Appetito!

Weight 0.3 kg
Ingredients

Raw Cow Milk, Salt, Rennet

Region

Puglia

Caciocavallo – Approx. 300g

SKU SQ7480182 Categories , Tag
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