Il cacio all'argentiera

The cheese all'argentiera

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.

Ingredients

The ingredients of this recipe are very simple.

Method

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!

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