Cacio all'argentiera is a dish invented by an silversmith from Palermo. It is said that he lived right in via dell'Argenteria, a side street in the Vucciria market district, where silversmiths once worked.
The ingredients of this recipe are very simple.
- 1 slice of Ragusano DOP caciocavallo
- 1 sparing drizzle of oil
- Garlic to taste
- 2 anchovy fillets
- 2 drops of white vinegar
- ground black pepper
Cut the semi-mature Ragusano caciocavallo into slices of a certain thickness, at least 1 centimeter . Then, place it in a bowl.
In a pan, pour a drizzle of olive oil and a clove of garlic cut into slices . Add the anchovy fillets and let them melt over a 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 dish, adding freshly ground black pepper and oregano.
Your fragrant and appetizing cacio all'argentiera is served!