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Caciocavallo all’argentiera recipe

Pragmatic recipe
caciocavallo all'argentiera

Fried caciocavallo cheese

Caciocavallo is a hard cheese. It is made either with cow or sheep milk. The recipe originates in dire times. In order to lure costumers to the silver shop, a broke woman came up with an idea. Instead of meat she fried a piece of hard cheese. The smell was indeed pleasant, clients flocked in and a dish was born.
  • Prep Time 5 Minutes
  • Cook Time 10 Minutes
  • Total Time 15 Minutes
  • Serves 4 People
  • Calories 500 kcal


  • 400 grams of caciocavallo
  • 60 ml of vinegar (4 abundant table spoons)
  • 2 cloves of garlic
  • 1 teaspoon of sugar
  • oregano
  • Oil (EVO)


  1. Cut the cheese in 1.5 cm slices
  2. Emulsify the vinegar and sugar
  3. Fry the garlic in olive oil. Remove when it starts to colour
  4. Add the cheese and fry
  5. When the cheese starts running on the sides, add the emulsion
  6. Dust the caciocavallo with oregano


Caciocavallo all'argentiera is a great recipe. It derives from a legend that never faded. This cheese dish is a nice 'secondo' (main) dish but also an award winning starter.Commonly people use white wine vinegar for this dish. You might try other types. Apple vinegar for example does wonderfully well.Some leave the garlic out. Consider that the garlic is not eaten as such. It flavours the oil, no more. What if you don't have caciocavallo cheese? Try another hard cheese. And let us know if the result was pleasant.

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