Caciocavallo Cheese Bites
Melted Caciocavallo cheese, breaded and stuffed with sautéed chicory is the definition of indulgence. Fried cheese bites are a delicious appetizer, tasty, inviting and above all quick to prepare. All the goodness of refined caciocavallo cheese with a delicious chicory filling. A real delicacy!
INGREDIENTS
14 OZ. of chicory8 of 1/2” thick slices slightly aged caciocavallo2 of large eggs1 garlic clove, crushed with skin onall-purpose flourbreadcrumbsfresh red chili pepperextra-virgin olive oilsalt
METHOD
Wash and shred the chicory; blanch the chicory. To blanch the chicory, bring water to a boil in a saucepan. Add salt. Fill a large bowl with ice water. Add chicory to boiling water for 1 minute. Remove with a slotted spoon and plunge into ice water for 1 minute. Drain and squeeze gently to remove excess water. Chop the chili pepper in ⅛” pieces. Heat 3-4 Tbsp. oil in a pan with the garlic, a few pieces of chili pepper and the chicory over low heat and cook for 5 minutes. Remove the garlic and roughly chop the chicory. Preheat the oven to 400°F. Divide the chicory in 4 equal parts and spoon over 4 slices caciocavallo. Close like a sandwich with the 4 remaining slices, pressing down slightly so that they stick together. Beat the egg in a shallow bowl. Place flour in another shallow bowl and breadcrumbs in a third bowl. Place flour in another shallow bowl and eggs in a third shallow bowl. Working one at a time, dip the caciocavallo 'sandwiches' in the flour, then in the egg, allowing excess to drip off. Coat in breadcrumbs. Bake for 15 minutes.
Melted Caciocavallo cheese, breaded and stuffed with sautéed chicory is the definition of indulgence. Fried cheese bites are a delicious appetizer, tasty, inviting and above all quick to prepare. All the goodness of refined caciocavallo cheese with a delicious chicory filling. A real delicacy!
INGREDIENTS
14 OZ. of chicory
8 of 1/2” thick slices slightly aged caciocavallo
2 of large eggs
1 garlic clove, crushed with skin on
all-purpose flour
breadcrumbs
fresh red chili pepper
extra-virgin olive oil
salt
METHOD
Wash and shred the chicory; blanch the chicory. To blanch the chicory, bring water to a boil in a saucepan. Add salt. Fill a large bowl with ice water. Add chicory to boiling water for 1 minute. Remove with a slotted spoon and plunge into ice water for 1 minute. Drain and squeeze gently to remove excess water. Chop the chili pepper in ⅛” pieces. Heat 3-4 Tbsp. oil in a pan with the garlic, a few pieces of chili pepper and the chicory over low heat and cook for 5 minutes. Remove the garlic and roughly chop the chicory. Preheat the oven to 400°F. Divide the chicory in 4 equal parts and spoon over 4 slices caciocavallo. Close like a sandwich with the 4 remaining slices, pressing down slightly so that they stick together. Beat the egg in a shallow bowl. Place flour in another shallow bowl and breadcrumbs in a third bowl. Place flour in another shallow bowl and eggs in a third shallow bowl. Working one at a time, dip the caciocavallo 'sandwiches' in the flour, then in the egg, allowing excess to drip off. Coat in breadcrumbs. Bake for 15 minutes.
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