Tag: Caciocavallo

Rice, fava bean cream, pounded olives and Caciocavallo Silano D.O.P. – Italian Cuisine

Rice, fava bean cream, pounded olives and Caciocavallo Silano D.O.P.



A creamy rice with mashed beans and the unmistakable flavor of Caciocavallo Silano D.O.P. It is a recipe that enhances Puglia's dairy products, cooked exclusively for Murgella, by the chef Luigi Pugliese.

1) Soak the Fava beans in the water for a couple of hours.

2) Drain them and place them in a pot with celery and bay leaf, covering them with cold water a finger above their level. Cook until completely absorbed, remove the celery and bay leaf and mix, adding lots of good extra virgin olive oil, until obtaining a smooth and fragrant puree.

3) In the pan fry the Nolche olives with oil, a little chilli pepper and aromatic herbs, until they are very tender. Salt generously. Mash the olives with a fork and remove them from the core.

4) Boil the rice. Prepare a sauce with red onion cut into very fine julienne strips and oil; add the rice in order and then the mashed beans.

5) Stir with the addition of extra virgin olive oil and pour into a serving dish. Complete with the olives and the Caciocavallo cut into strips.

Share
recipe

Appetizer of sea and land? Mussels stuffed with caciocavallo! – Italian Cuisine

Appetizer of sea and land? Mussels stuffed with caciocavallo!


The mussels stuffed with caciocavallo are a tasty appetizer halfway between the sea and the land, easy to prepare and irresistible

Do you fancy a starter that you mix flavors of sea and land, in a balanced mix full of flavor? The mussels stuffed with caciocavallo they are the answer to your desires, a soft sweet heart wrapped in the flavor of the cheese, accompanied by the acidity of the tomatoes. Virtually irresistible.

How to choose mussels

The mussels are among the clams less valuable and on sale are found all year round, but the best time to buy them is during the months without "r", from May to August, when their taste is at its peak. When you buy them, check also the color of the mussel, which must be shiny and shiny, the valves must be well closed and not broken. If the mussels come from farms, it is necessary to check that on the package there is a label that describes their origin, the date of collection and packaging. If you buy them and have them cleaned, remember to consume them as soon as possible, because they deteriorate in a short time.

How to make them open

The best way to do it open musselsonce cleaned, it is to put them in a large pan without adding anything. Cover with a lid and let them cook for a few minutes on high heat, turning them over. Once you see all the half-closed shells, turn off, filter the liquid that they have left, and then use it to give more flavor to each of your recipes.

Caciocavallo, the cheese of Podolian cows

Also called provolone, the cheese it's a spun paste cheese, aged from 3 months to two years, typical of the southern regions, in particular of Puglia, Sicily and Calabria, made exclusively with milk from Podolica breed cows. It can be sweet or spicier, depending on whether the rennet is from calf or kid. The two best known caciocavallo are the Silano and the Ragusano. Both are used to season sauces, to flavor the filling of rolls, fish or pastas or on homemade pizzas. And to make mussels stuffed with caciocavallo!

The recipe of mussels stuffed with caciocavallo

Ingredients

1 kg of clean mussels, 50 g grated caciocavallo, 40 g breadcrumbs, 10 cherry tomatoes, 1 clove of garlic, 1 bunch of parsley, extra virgin olive oil, black pepper.

Method

To open the mussels, put them in a large pan, cook them for a few minutes on high heat with the lid, then drain them, strain the liquid and let cool. In a bowl mix the breadcrumbs with the cheese, the pepper and the minced garlic with the parsley. Also add a few tablespoons of filtered water released from the mussels and a little extra virgin olive oil. Stir and open the mussels cooked in the book, without separating the valves. Fill them with one or two tablespoons of filling and place them close to each other in a pan greased with oil. In the meantime wash and dice the tomatoes and then distribute them over the mussels seasoned with two tablespoons of oil. Cook at 180 degrees for 15 minutes and then serve immediately.

Browse the tutorial for some other tips for stuffing mussels

the delicious soup with Tropea onions and caciocavallo – Italian Cuisine


The Calabrian licurdia is a soup prepared with Tropea red onions, caciocavallo silano and croutons: a rustic dish that will conquer everyone!

A typical regional dish can only be made with a typical ingredient of that territory! This is the case, for example, of Calabrian licurdia, a traditional recipe from Calabria which is prepared using the famous and beloved Tropea red onion and a cheese from the region, caciocavallo silano.

red onion of tropea licurdia calabrese

The licurdia, as it wants peasant tradition, is a poor soup, but with a great flavor, enriched with ingredients that even if they retain the rustic flavor, are also suitable for finer palates and pretentious. In this dish, the sweetness of the onion contrasts with the strong flavor of the cheeses.

The recipe of the Calabrian licurdia

Ingredients

To prepare the Calabrian licurdia you will need: 6 red Tropea onions, 2 potatoes, 4 slices of caciocavallo, grated pecorino cheese, 200 g of diced bread, extra virgin olive oil, salt and spicy flaky chili pepper (optional).

Method

The first thing to do to prepare this typical dish of the Calabrian culinary tradition is to peel the Tropea onions and slice them, peel the potatoes and cut them into chunks, then put everything to cook in abundant salted water for about an hour, over low heat and with a lid. If you already want to give the licurdia the taste at this stage typically spicy of this recipe you can add flake chili pepper to the water.

While onions and potatoes are cooking you can prepare the bread, cutting it into cubes and toasting it in the oven or in a pan with oil. Also cut the cheese to have it ready and already on the plate when the licurdia is cooked.

When onions and potatoes they will be cooked completely and soft, almost undone, the licurdia is ready to be poured into a soup plate where they must have already been placed i toast of bread and caciocavallo nuts.

Wait a few minutes to let melt the cheese, add a drizzle of raw extra virgin olive oil and a sprinkling of grated pecorino (and some chilli) before eating it.

Incoming search terms:

Proudly powered by WordPress

By continuing to use the site, you agree to the use of cookies. Click here to read more information about data collection for ads personalisation

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Read more about data collection for ads personalisation our in our Cookies Policy page

Close