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Fresh caciocavallo palermitano Order now
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PRODUCT NAME: Fresh caciocavallo palermitano
INGREDIENTS: pasteurized cow's milk, rennet, ferments, salt
SIZE: Kg. 1 - 9 - 12
NUTRITIONAL FACTS: Edible part: 100 g
Kcal: 439
Animal protein: 37 g
Vegetable protein: 0 g
Carbohydrates: 2,1 g
Fat: 31,1 g
Fibers: 0,3 g
Iron: 860 mg
Calcium: 860 mg
Vitamin C: 0 mg

Suggested recipes for this product:

"Sfincionello Palermitano"

INGREDIENTS: (for 12 persons)
500 gr. of durum wheat semolina flour
500 gr. of flour type "0"
1/2 lt. of warm water
20 gr. brewer's yeast
1 tablespoon of sugar
1/2 glass oil
20 gr. of salt
500 gr. of peeled tomatoes into large pieces
6 anchovies (rinsed by salt or sardines in oil)
300 gr. fresh caciocavallo
300 gr. semi-seasoned caciocavallo grated into strips
Salt
Oregano
2 bunches of onions shallots

PREPARATION: Procedure for the dough:

Place the sifted flour on a pastry board and add the yeast chopped into small pieces with sugar.
Add warm water, mixing with his fists, until the mixture is quite compact. Now start adding small amounts of salt on a pastry with a little warm water. Knead, always with his fists, gradually adding the oil and turn the dough over itself until you get a soft dough, elastic and well mixed. At this point you will notice the bubbles to rise. Place the dough in a greased bowl, cut the surface with two cross-cuts cover the bowl with foil, place in a warm place covered with a woolen cloth and let rise for two hours (must double the volume).
Immediately after put the mixture to rise, preheat the oven to 250/300 degrees.

Procedure for the dressing:

Put the peeled tomatoes in a bowl and season with salt, pepper, onion (if using sliced onion shallots if you use another type of onion cut very thin and soak for about twenty minutes, with water and salt, then squeeze and unite it with peeled), abundant oil, oregano, and if you will, two teaspoons of sugar to remove the acidity of the tomato.
Oil the pan, sprinkle with breadcrumbs, rolling out pastry (it must be about an inch in height). Sprinkle over the anchovies into small pieces, the fresh caciocavallo cut in squares (thickness of about 0.5 cm). With a spoon fill the Sfincione with the sauce before. Sprinkle with grated cheese and finally with the breadcrumbs. Press lightly with a spoon so that the bread crumbs absorb the moisture of the sauce (and therefore not burn). Sprinkle with a little oil and let rise for at least 1 / 2 hours, then bake for about twenty minutes by controlling the stages of cooking. Serve hot sprinkled with fresh oregano. It is also delicious warm or cold.
Sfincionello Palermitano
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Il Caciocavallo soc. coop. - Registered Office: via Roma, 6 - 90030 Altofonte (Palermo - Sicily - Italy)
Establishment: C.da Santa Caterina snc - 90031 Belmonte Mezzagno (Palermo - Sicily - Italy) - P.Iva 06 54 96 00 820
Tel./Fax +39 091 8729255 - ilcaciosiciliano@libero.it - info@ilcaciosiciliano.it
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