Caciocavallo Cheese “Argentiera Style”is a typical recipe from Palermo, widely used in Sicily.
It’s a dish which is very easy to prepare and serves well as an appetizer, we highly recommend to use the Caciocavallo Ragusano DOP semi stagionato; literally meaning half aged and more specifically put at rest between 6 and 8 months after its production so as to allow a crispy and balanced taste on the palate.
Ingredients for a Single portion:
100gr. Caciocavallo Ragusano DOP cheese semi-stagionato
2 cloves of garlic
1 dash of vinegar
1 pinch of dried Oregano
1 spoon of Extra Virgin Sicilian Olive Oil
In a cold frying pan add the olive oil and bring it to a piping hot temperature.
Add the two cloves of garlic after having peeled them and remove as soon as they have turned golden.
Place the Ragusano Cheese on the pan making sure it’s thick enough to resist the pan’s temperature without melting completely (1 / 1.5 cm).
The cheese will immediately melt forming a crispy and golden layer, make sure you turn it over as quickly as possible using a spatula. Once both sides are ready spray with just a dash of white vinegar and remove from the pan.
To serve place the cheese on a warm plate adding the Oregano accompany with a cherry tomato and fresh basil side salad dressed with DOP Monti Iblei Olive Oil.
Ensure that it reaches the table still very hot.