Przystawka
Caciocavallo Impiccato (Hanging Grilled Caciocavallo)
20 minPorcje: 4Nutri-Score D€€
D
20 min
20 minCaciocavallo Impiccato (Hanging Grilled Caciocavallo)
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Składniki
caciocavallo cheese (whole, tied with kitchen twine)Nabiał500 g
crusty bread (sliced, for serving)Piekarnia8 kawałki
olive oil (for brushing the bread)Spiżarnia15 ml
black pepper (freshly ground)Przyprawy2 g
na porcję
Wartości odżywcze
576kcal
- Węglowodany
- 30 g
- Białko
- 33 g
- Tłuszcz
- 36 g
krok po kroku
Przygotowanie
- Krok 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.
- Krok 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.
- Krok 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.