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

[Susan Fox]

Yum!  cheese and garlic, what could possibly be bad?

Well, apparently that kind of cheese goes back that far.  Here's a cute 
piccie from National Geo:

http://magma.nationalgeographic.com/ngm/0308/feature6/zoom2.html

Selene

Christiane wrote:

>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
>