The history of Caciocavallo goes back to 500 BC when Hippocrates first mentioned the cleverness of the Greeks in making it. Caciocavallo means “cheese on horseback” and gets its name from the manner in which the cheese is tied together in a rope and dangled over a wooden board to drain and age. An Italian type of pasta filata cheese made of cow’s milk and produced throughout Southern Italy.
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
· 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.
Raw Cow Milk, Salt, Rennet