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.
The ingredients in this recipe are very simple.
- 1 slice of caciocavallo from Ragusa DOP
- 1 sparing drizzle of oil
- Garlic to taste
- 2 anchovy fillets
- 2 drops of white vinegar
- ground black pepper
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!