Caciocavallo all'Argentiera

Name: Caciocavallo all'Argentiera
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4 servings
Cuisine: Siciliana
Ingredients: 400 g caciocavallo (semi-aged stretched-curd cheese); 30 ml Extra virgin olive oil; 2 cloves Garlic; 30 ml white wine vinegar; 1 tsp dried sicilian oregano; 0.5 tsp freshly ground black pepper

Thick slices of Sicilian caciocavallo cheese pan-fried until golden, then deglazed with sharp vinegar, garlic and fragrant dried oregano.

🇮🇹Italy· Sicily

Prep: 5 min
Cook: 10 min
Total: 15 min
Servings: 4
Difficulty: Easy
Calories: 380 kcal

Ingredients

0 of 6 gathered

Servings

400 g caciocavallo (semi-aged stretched-curd cheese) — rind trimmed, cut into 1 cm thick slices
30 ml Extra virgin olive oil — robust Sicilian oil preferred
2 cloves Garlic — peeled and lightly bruised
30 ml white wine vinegar — good quality
1 tsp dried sicilian oregano — crumbled from the branch
½ tsp freshly ground black pepper — coarsely ground

Equipment

•Heavy frying pan or cast iron skillet
•Chef's knife
•Chopping board
•Wide spatula

Nutrition

Per serving, approximate

Calories: 380 kcal
fat: 30 g
carbs: 2 g
fibre: 0.5 g
protein: 26 g
calories: 380 kcal

Instructions

1
Slice the caciocavallo evenly into pieces roughly one centimetre thick.
2
Warm the olive oil in a heavy frying pan over medium heat.
3
Add the bruised garlic cloves to infuse the oil for two minutes.
4
Lift out and discard the garlic once it turns lightly golden.
5
Arrange the cheese slices in the pan in a single flat layer.
6
Fry undisturbed for two minutes until a pale golden crust forms underneath.
7
Turn each slice carefully with a wide spatula to keep them intact.
8
Pour the vinegar straight into the pan and let it bubble fiercely.
9
Scatter the dried oregano and black pepper over the softening cheese.
10
Cook for one minute more until the vinegar reduces to a glossy glaze.
11
Slide the cheese onto warm plates and spoon the pan juices over.

Chef's tips

Choose semi-aged caciocavallo rather than fresh cheese; young cheese melts into an oily puddle before developing a crust. Use a heavy pan and work quickly over medium-high heat so the cheese softens through without losing its shape.

Ingredient substitutions

caciocavallo (semi-aged stretched-curd cheese) → provolone piccante or semi-aged scamorza
white wine vinegar → red wine vinegar for a slightly fruitier acidity

Storage

This dish must be eaten immediately and does not store or keep well.

Reheating

Reheating is not recommended, but leftover slices can be warmed briefly in a dry hot pan.

Common mistakes to avoid

•Using fresh soft cheese, which melts completely away instead of searing.
•Overcooking the slices until the dairy fat separates into grease.
•Leaving the cheese to sit on the counter before serving, which makes the texture chewy.

Serving suggestions

Serve immediately straight from the pan with crusty Sicilian durum wheat bread.Pair with a fresh, acidic Sicilian white wine such as Catarratto or Grillo.