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home > recipes > appetizers > caciocavallo scaloppine
Sicilian Cows Milk Cheese Sauteed with Toasted Garlic, Mint and Sambuca 6oz. Caciocavallo Cheese 1 Tablespoon Extra Virgin Olive Oil 2 cloves sliced Garlic 1 Sprig Mint 1/4 cup Sambuca Romana Fresh Cracked Pepper Slice the Caciocavallo into four half inch thick pieces. Heat a 7 to 10 inch nonstick saute pan over high heat and add the oil and heat it until it begins to smoke. Carefully lay the Caciocavallo pieces into the hot oil with caution. Do not be tempted to turn the cheese until it has a noticeable crust on the bottom side, then turn the cheese slices with a pair of tongs or a fork carefully. Once the cheese is turned over, ad the sliced garlic and let it turn a light golden brown Pull the pan far away from the stove. Add the Sabuca, then carefully return it to the stove while standing back, the pan will flame dramatically. Season the cheese with pepper and then tear the mint leaves into the pan. Place the golden cheese and all of its sauce onto warm plates.

Caciocavallo Scaloppine


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keyword: caciocavallo
keyword: scaloppine
ethnicity: italian
recipes for appetizers
recipes by csndra
Email Address:
(posted August 27, 2007)

Sicilian Cows Milk Cheese Sauteed with Toasted Garlic, Mint and Sambuca

6oz. Caciocavallo Cheese
1 Tablespoon Extra Virgin Olive Oil
2 cloves sliced Garlic
1 Sprig Mint
1/4 cup Sambuca Romana
Fresh Cracked Pepper

Slice the Caciocavallo into four half inch thick pieces.

Heat a 7 to 10 inch nonstick saute pan over high heat and add the oil and heat it until it begins to smoke.

Carefully lay the Caciocavallo pieces into the hot oil with caution.

Do not be tempted to turn the cheese until it has a noticeable crust on the bottom side, then turn the cheese slices with a pair of tongs or a fork carefully.

Once the cheese is turned over, ad the sliced garlic and let it turn a light golden brown

Pull the pan far away from the stove.

Add the Sabuca, then carefully return it to the stove while standing back, the pan will flame dramatically.

Season the cheese with pepper and then tear the mint leaves into the pan.

Place the golden cheese and all of its sauce onto warm plates.


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