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Caciocavallo with Peperoni
Matera (Basilicata) — Mother recipe · en it
A traditional dish from Basilicata, crispy and delicious, made with caciocavallo and peppers.
⏱️ 15 min prep + 10 min cottura · 4 porzioni · facile
Ingredients
- 200g caciocavallo, sliced
- 200g peppers, sliced
- 2 tablespoons olive oil
- 1 onion, chopped
- 1 tablespoon salt
- 1/2 tablespoon pepper
- 1 tablespoon balsamic vinegar
- 1 bay leaf
- 100g pecorino cheese, sliced
Method
- In a pan, heat the olive oil and sauté the chopped onion until golden.
- Add the peppers and cook for about 5 minutes.
- Add the salt, pepper, and balsamic vinegar, stir well.
- Add the slices of caciocavallo and pecorino, stir until they melt.
- Finally, add the bay leaf and cook for another 3-4 minutes.
- Serve hot, accompanied by Tuscan bread or wheat bread.
The story
This dish originates from the region of Basilicata, particularly popular in the city of Matera, where the combination of caciocavallo and peppers has long been a simple yet effective way to prepare meat and cheese-based dishes.
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