Ruota di cacio

Preparation:

With the cold we are enduring in this period we need really rich dishes. Caciocavallo is one of the most important cheeses of the South, it is also delicious to eat as it is, but I propose it in a different way. We will do it grilled with capocollo, dried tomatoes and toasted almonds. In the already hot non-stick pan we lay our cheese. Let’s play with the flames for a while, don’t use flames that are too high, we will risk burning it and not cooking it well in the center so we will not get a soft heart. When cooked, place it on the plate, add the slices of capocollo, dried tomatoes and almonds on top. Enjoy your meal.

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