Entrée
Caciocavallo Impiccato (Hanging Grilled Caciocavallo)
20 minPour 4Nutri-Score D€€
D
20 min
20 minCaciocavallo Impiccato (Hanging Grilled Caciocavallo)
ce qu’il vous faut
Ingrédients
caciocavallo cheese (whole, tied with kitchen twine)Produits laitiers500 g
crusty bread (sliced, for serving)Boulangerie8 morceaux
olive oil (for brushing the bread)Épicerie15 ml
black pepper (freshly ground)Épices2 g
par portion
Nutrition
576kcal
- Glucides
- 30 g
- Protéines
- 33 g
- Lipides
- 36 g
pas à pas
Préparation
- Étape 1
Tie and hang the cheese
- Tie the caciocavallo firmly with kitchen twine around its top knot.
- Hang it above the heat source (fireplace, grill or brazier) so it dangles freely.
- Étape 2
Grill the caciocavallo
- Light the fire or grill and let it burn down to glowing embers.
- Hang the cheese about 15-20 cm above the embers and let it heat, turning it slowly so it melts evenly on all sides.
- Keep grilling until the outer layer is golden and blistered and the inside is soft and molten.
- Étape 3
Serve
- Brush the bread slices with olive oil and toast them briefly over the embers.
- Slide the melted cheese onto the warm bread, scraping the soft layers off the rind.
- Finish with a grind of black pepper and serve immediately while it is still stringy.