Il cacio all'argentiera

The cheese all'argentiera

Cacio all'argentiera is a dish invented by a silversmith in Palermo. It is said that he lived right in via dell'Argenteria, a side street in the Vucciria market district, where the silversmiths once worked.




Ingredients


The ingredients in this recipe are very simple.




Method


Cut the semi-seasoned caciocavallo from Ragusa into slices of a certain thickness, at least 1 centimetre . After that, place it in a bowl.


Pour a drizzle of olive oil and a clove of garlic cut into slices into a pan . Add the anchovy fillets and let them melt over low heat . Then add the caciocavallo and let it soften, first on one side and then on the other.


Once softened on both sides, raise the heat, sprinkle 2-3 tablespoons of white vinegar and let the vinegar evaporate. Finally, serve on a serving plate by adding freshly ground black pepper and oregano .


Your fragrant and appetizing cacio all'argentiera is served!

SCOPRI DI PIÙ

Ricette Tradizionali

U' Maccu

U' Maccu

The term " maccu " indicates a "large dish of shelled broad beans", cooked in water and reduced to a...
Pasta di Mandorle: Una Ricetta Unica

Almond Paste: A Unique Recipe

5' of reading Sicilian almond paste : do you know anything more delicious and typical? Ideal for desserts, cakes, pastries,...
Frittella Palermitana

Palermitan pancake

The Frittella ( Frittedda ) is a typical Palermitan dish made with spring products. It's a side dish rich in...
Pasta alla Norma. Delizia Catanese

Pasta alla Norma. Catanese delight

Is there anything more Sicilian than pasta alla norma ? A tasty and timeless recipe that manages to bring all...
SCOPRI DI PIÙ

Ricette Creative

Filetti di pesce spatola in crema di peperoni: una rivisitazione

Fillets of spatula fish in pepper cream: a reinterpretation

5' of reading After having delighted you with the original recipe of spatula fish fillets in pepper cream , today...
Spaghetti al Nero di Seppia su Vellutata di Patate al Brodo di Cozze

Spaghetti with squid ink on potato purée in mussel broth

5' of reading Spaghetti with cuttlefish ink : what a delicacy! Especially if made "Sicilian style" . Of the numerous...
Spaghetti Integrali Bio con Calamaro in Crema di Zenzero e Menta

Organic Integral Spaghetti with Squid in Ginger and Mint Cream

Today we offer you a light recipe with wholemeal spaghetti that blends the best of Sicilian cuisine and culture with...
Biancomangiare alle Mandorle

Almond blancmange

Almond blancmange is a typical sweet of the Sicilian tradition based on milk and starch. The curiosity of this dish...
SCOPRI DI PIÙ

Storie e Tradizioni

La Mandorla di Avola

The Almond of Avola

The history of the almond is really ancient. Almonds are already mentioned in the Bible in reference to Aaron's rod...
La Pasta con le Sarde

Pasta with sardines

It is said that pasta with sardines has ancient origins, that it was prepared for the first time by the...
La Festa di Santa Lucia

The Feast of Saint Lucia

Lucia of Syracuse, known as Santa Lucia, was a Christian martyr of the early fourth century during the great persecution...
La Festa dei Pani a Salemi

The Feast of Breads in Salemi

The most followed and intensely lived festival in Salemi, in the province of Trapani, is the feast of the Dinners...