Choose language: | it |
Seasoned caciotte a pera
PRODUCT NAME: Seasoned caciotte a pera
INGREDIENTS: pasteurized cow's milk, rennet, ferments, salt
SIZE: gr. 500 - 800 - 1000
NUTRITIONAL FACTS: Edible part: 100 g
Kcal: 373
Animal protein: 24 g
Vegetable protein: 0 g
Carbohydrates: 2,1 g
Fat: 29,6 g
Fibers: 0,6 g
Iron: 618 mg
Calcium: 618 mg
Vitamin C: 2 mg

Suggested recipes for this product:

"Pani c'a meusa (bread with spleen)"

INGREDIENTS: Ingredients for the bread

1 Kg of flour type "00"
80 gr. of brewer's yeast
50 gr. of giuggiuilena (from Arabic giulgiulan - sesame seeds)
20 gr. of salt

Ingredients for the spleen

Spleen boiled and sliced thin
Scraps of lung boiled
Scannaruzzatu (trachea) boiled and cut into small pieces (not at all appreciated)
Saima (lard) q.b. frying
Caciotte seasoned shredded into flakes
Sale and pepper

PREPARATION: Procedure for the breads

Mix the flour with the yeast dissolved in warm water, a teaspoon of sugar and half a liter of water. When the mixture is smooth and homogeneous allow to rise for three hours.
After the interval form of small round loaves, brush the surface with a little water, then inverted on a plate, where we put the sesame seeds so that seeds from sticking. Then place them in a pan with the surface, covered with sesame side up and place in preheated oven at 200°.

Procedure for fry spleen

In a pan, fry the slices of lard with the spleen and other offal by adding a pinch of salt and pepper, a few minutes, meanwhile cut the loaf in half and remove some stuffed with breadcrumbs and then frying obtained Lastly, add the caciotte flakes.
Pani c'a meusa (bread with spleen)
Disclaimer - Privacy policy
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
Powered by Francesco Salamone