Sicilian Style Cheese Caciocavallo all'Argentiera

The fragrantaroma of the cheese sizzlingwith the olive oil, garlic,vinegar, and oregano wasenough to deceive them intothinking that nothing wasamiss.Caciocavallo is typically madefrom cows’ milk. Like mozzarella,it is a stretched curdcheese, but unlike mozzarellait is aged until it is firmand tangy.


The name caciocavallomeans “horse cheese”which probably derives fromthe way the cheese wasformed into teardrop shapesthat were bound in pairs toa pole and suspended as ifover the back of a horse.


Serve the bakedcheese with agreen salad,crisp Sicilianbread and abottle of heartyred wine,such as Nerod’Avola. It’sideal as an appetizeror quickmeatless meal.In a large heavy skillet, heatthe oil over medium heat. Addthe garlic and cook until justbeginning to turn golden, 1 to2 minutes.


Place the cheeseslices in a single layer on top ofthe garlic. Raise the heat andadd the vinegar.Cook 1 to 2 minutes or until thecheese just begins to melt.With a metal spatula, quicklyturn the slices and sprinklewith the oregano.Cook briefly until the cheese isslightly softened and bubblingaround the edges.Transfer to a serving dish andserve hot with Sicilian bread.

Serves 4

8 ounces caciocavallo or provolone cheese, cut into1/2-inch thick slices

1 tablespoon olive oil 

2 large garlic cloves, thinly sliced

2 tablespoons white wine vinegar

1/2 teaspoon dried oregano