Ingredients
- 400 g chicory
- 8 pcs 1cm thick semi-matured caciocavallo slices
- 2 pcs eggs
- 1 pc clove of garlic
- flour
- bread crumbs
- fresh chilli
- extra virgin olive oil
- salt
For the stuffed caciocavallo recipe, wash and chop the chicory; boil it in salted water for 1 minute, drain it and squeeze it gently. Brown it in a pan with 3-4 tablespoons of oil, crushed garlic, with the peel, and a few pieces of chili pepper for 4-5 minutes. Remove the garlic and coarsely chop the chicory. Distribute the chicory on 4 caciovallo slices, then close like a sandwich with the other 4 washers and press gently to make them stick together. Pass the 4 «panini of caciocavallo first in the flour, then in the beaten egg and, finally, in the breadcrumbs. Repeat the operation for a second time, then bake at 200 ° C for 15 minutes.
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