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Stuffed Caciocavallo Recipe – Italian Cuisine – Italian Cuisine


  • 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.

Recipe Stuffed meatloaf, potatoes and artichokes – Italian Cuisine


  • 600 g of veal minced meat
  • 400 g freshly cleaned spinach
  • 300 g ground veal pulp
  • 100 g mortadella minced
  • 40 g Grana Padano Dop grated
  • 3 pcs eggs
  • 3 pcs slices of bread
  • sage
  • rosemary
  • laurel
  • milk
  • dry white wine
  • vegetable broth
  • fresh oregano
  • garlic

For the recipe of stuffed meatloaf, potatoes and artichokes, cook the spinach in a veiled pan of oil with 1 clove of garlic and a pinch of salt for about 15 minutes. Let them cool and squeeze them very well. If necessary, dab them with kitchen paper. Mix them with 1 egg, 20 g of parmesan and 1 tablespoon of breadcrumbs to obtain a creamy filling. Soak the sliced ​​bread in milk. Mix the ground meat
of veal and veal and mortadella with 2 eggs, the grana, a finely chopped marjoram and oregano, pepper and the soaked pancarré. Roll out the mixture between two sheets of baking paper using a rolling pin; remove the top sheet, spread the spinach filling on the meat and roll it up with the paper. Brown the meatloaf in a saucepan with 3-4 tablespoons of oil and 1 garlic woodpecker, rosemary, bay leaf and sage; after a few minutes sprinkle with 1 glass of wine, add 2 ladles of vegetable stock and cook for about 1 hour.
Turn off and let the meatloaf rest for about ten minutes before slicing it.
For the side dish: Peel the potatoes and cut them into cubes. Slice the artichokes. Cook all the vegetables in a pan with 3-4 tablespoons of oil, salt and pepper until they are golden brown: it will take about 20 minutes.
Serve the meatloaf in slices and the side completing with the sauce and a few marjoram leaves.

Recipe Stuffed baked potatoes – Italian Cuisine


  • 4 pcs large yellow flesh potatoes of 250 g each,
  • 250 g milk
  • 120 g Speck Alto Adige PGI sliced
  • 75 g mixed stringy pieces (Emmentaler and provola)
  • 20 g butter
  • 20 g flour
  • herbs

For the recipe of stuffed baked potatoes, wrap the potatoes in aluminum foil and bake at 190 ° C for about 1 hour and 30 minutes. Melt the butter in a saucepan, add the flour and toast it for a couple of minutes. Add the cold milk and cook stirring with a whisk until you get a béchamel. Add the cheeses cut into small cubes or grated and let them dissolve, obtaining a smooth sauce. Remove the potatoes from the oven, release them from the aluminum and open them with a longitudinal cut. Stuff them with the cream cheese and the speck slices, adding fresh aromatic herbs to taste.