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Podolico Caciocavallo
Matera (Basilicata) — Mother recipe · en it
A genuine Basilicata cheese, crispy when grilled and soft in the mouth.
⏱️ 20 min prep + 30 min cottura · 4 porzioni · facile
Ingredients
- 200g of Podolico Caciocavallo
- 1 onion
- 100g of raw prosciutto
- 200g of beans
- 200g of tomatoes
- 100g of parsley
- 1 garlic clove
- Extra virgin olive oil
- Salt and pepper
- 1 liter of legume broth
Method
- In a pan, heat the oil and sauté the garlic and onion until golden brown.
- Add the cubed tomatoes and cook for 5-7 minutes.
- In another pot, heat the legume broth and add the beans. Cook for 10-15 minutes.
- Cut the Podolico Caciocavallo into spirals and add it to the sautéed mixture.
- Add the sliced raw prosciutto and mix well.
- Finally, add the chopped parsley and salt and pepper to taste.
- Serve hot, accompanied by a good Tuscan bread.
The story
The Podolico Caciocavallo has ancient roots in the Basilicata region, where it was produced for centuries from goat or cow's milk, before specializing in cow's milk.
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