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Caciocavallo Siciliano
Reggio Calabria (Sicilia) — Mother recipe · en it
A traditional Sicilian cheese known for its soft consistency and intense flavor.
⏱️ 20 min prep + 25 min cottura · 4 porzioni · facile
Ingredients
- 1 kg of Caciocavallo Siciliano
- 100 g of chopped parsley
- 50 g of chopped red onion
- 200 ml of extra virgin olive oil
- 100 g of grated pecorino cheese
- Salt to taste
- Black pepper to taste
- 200 ml of beef broth
Method
- Cut the Caciocavallo into pieces about 5 cm thick.
- In a pan, sauté the chopped red onion in extra virgin olive oil.
- Add the beef broth, salt, and pepper, and let it boil for 10 minutes.
- In a baking dish, place the pieces of Caciocavallo, cover with the onion and broth sauce.
- Sprinkle grated pecorino cheese and chopped parsley on top.
- Bake in the oven at 180°C for about 20-25 minutes, until the cheese is melted and golden.
- Serve hot.
The story
Caciocavallo Siciliano is a cheese known for centuries in Sicily, where its production is a millennium-old art.
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