[Sca-cooks] Adding to the melted cheese recipes ...

[Christiane]

Here's one from Sicily. Maybe it's OOP. Maybe not. I just acquired some caciocavallo, so I am going to try it.

Formaggio all'argentiera (Silversmith's cheese)

6 to 8 ounces caciocavallo cheese 
2 tablespoons olive oil 
2 large garlic cloves 
2 tablespoons white wine vinegar 
1-2 tablespoons of sugar
1/2 teaspoon dried oregano 

1. Cut the cheese into 1/2-inch-thick 
slices. 

2. In a large heavy skillet, heat the oil over medium heat. Smash the garlic cloves slightly and add to the oil,
and cook until just beginning to turn golden, 1 to 2 minutes. Remove the garlic and discard.

3. Place the cheese slices in a single layer in the oil. Raise the 
heat and add the vinegar and sugar. Cook 1 to 2 minutes or until the cheese just 
begins to melt . 

4. With a metal spatula, quickly turn the slices and sprinkle with the 
oregano. Cook 1 to 2 minutes more or until the cheese is slightly melted 
and bubbling around the edges. Transfer to serving dishes and serve hot.


Serve with good crusty bread, a green salad, and a bottle of red wine.

Gianotta