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Cacio cheese “all’argentiera”

The cacio cheese all’argentiera is a dish invented by a silversmith from Palermo. It is said that she lived in Argenteria street, in the Vucciria market district, where silversmiths once worked.

Indice degli argomenti

Ingredients

Ingredients are very easy to get.
• A slice of Ragusa’s caciocavallo
• Little olive oil
• A clove of garlic • oregano
• Two anchovy fillets
• White vinegar
• Ground black pepper

Procedure

Cut the Ragusa’s caciocavallo semi-seasoned, composing slices of a certain thickness, at least 1 cm. After that, place it in a bowl.

In a frying pan pour a little olive oil and a clove of garlic cut into slices. Add the anchovy fillets and let them melt over low heat. Then add the caciocavallo and let it soften, first on one side and then on the other.

Once softened on both sides, raise the heat, spray 2-3 tablespoons of white vinegar and let the vinegar evaporate. Finally, serve on a serving plate adding ground black pepper and oregano.

Your very fragrant and appetizing caciocavallo is served!

Cacio all'argentiera in pentola