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Seasoned caciocavallo palermitano Order now
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PRODUCT NAME: Seasoned caciocavallo palermitano
INGREDIENTS: pasteurized cow's milk, rennet, ferments, salt
SIZE: Kg. 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:

"La schiacciata rustica"

INGREDIENTS: (for 6 persons)
400 gr. of flour type "00"
10 gr. of brewer's yeast
1 pinch of baking soda
1 tablespoon extra virgin olive oil
1 pinch of sale
1 kg di ripe tomatoes
6 aubergines
200 gr. of caciocavallo
100 gr. of grated caciocavallo
Few basil leaves
Seed oil, for frying
Extra virgin olive oil

PREPARATION: Remove the peel and wash the eggplant, cut into cubes and put them in a colander, sprinkle with some salt and let drain the water of vegetation. Merge them drain for about 1 hour and then dry them.
In the meantime, prepare the pasta. Place the flour on a plane and put the yeast in the center, previously dissolved with a little warm water, and salt. Then knead the dough until you get a firm dough and homogeneous. Flour the dough and wrap in a cloth, then leave to stand for 1 hour.
At the end of the hour, working again the dough by adding baking soda and oil, finally, divide the dough into two equal parts and roll it out with a rolling pin.
Heat the oil seeds in a pan and once hot, dip the eggplant. Fry the eggplants until they are golden brown, then drain and place it on absorbent paper.
Now wash and peel the tomatoes, remove the seeds and cut the flesh into small pieces. Cut the caciocavallo into small pieces.
Grease a baking sheet for good and roll out on a sheet of dough. Sprinkle the pasta with eggplant, tomatoes, caciocavallo, in pieces and grated, and basil then add salt and pepper.
Now you just need to cover everything with the other sheet of dough, seal the edges well and to put everything in the oven at 180 degrees for about 40 minutes. When you see that the surface of the schiacciata is golden brown, exit it from oven and serve it on the table piping hot.
La schiacciata rustica
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