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Recipes with caciocavallo: discover the dishes that will amaze your guests

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Caciocavallo is an Italian stretched curd cheese produced mainly in the southern regions of the country, such as Puglia, Calabria, Basilicata, and Campania. Its characteristics make it a unique and appreciated product in the Italian gastronomic tradition.

Elongated and slightly curved in shape, caciocavallo has a thin and smooth rind, while the paste is compact and straw-yellow in color.

Its flavor is mild and slightly spicy, which becomes more intense as it ages. The texture is elastic and chewy, thanks to the stretching process that gives the cheese its characteristic texture.

The versatility of caciocavallo makes it suitable for multiple uses in the kitchen. It can be eaten raw, cut into thin slices and served as an appetizer or snack, or used as an ingredient in numerous traditional Italian dishes.

It is excellent grilled or melted on crusty bread, but it also lends itself to the preparation of sauces and sauces for pasta, risottos or meat dishes.

Caciocavallo is also appreciated for its ability to keep for a long time without losing its organoleptic qualities, thanks to its rind that protects it from oxidation and the natural oils present in the cheese that preserve its flavor and aroma.

In addition, caciocavallo is a cheese rich in nutrients, such as protein and calcium, making it a healthy and nutritious diet. Its thousand-year history and sensory characteristics make it a symbol of Italian gastronomic culture, appreciated all over the world for its quality and unique taste.

Caseificio Paradiso stands out among the main producers of Caciocavallo. Its long experience and attention to quality are reflected in a cheese with an authentic and irresistible flavor.

Caseificio Paradiso’s Caciocavallo is prized for its creamy texture and rich, round taste. Perfect to be enjoyed on its own or as a main ingredient in various recipes, it represents an excellence of the Italian dairy tradition.

Caciocavallo cheese and prosciutto crudo rolls

Caciocavallo cheese and prosciutto crudo rolls are a dish that combines the flavor of cheese with the sweetness of ham in a perfect combination.

  • To prepare this delicacy, you will need thin slices of caciocavallo cheese and quality cured ham.
  • The secret lies in the balance of flavours and the freshness of the ingredients. Start by spreading the slices of ham on a cutting board, then place a slice of caciocavallo cheese on top of each one.
  • If you wish, you can add a touch of creativity with some basil leaves or a pinch of freshly ground black pepper .
  • Gently roll the ham around the cheese, making sure the caciocavallo is tightly wrapped.
  • The rolls can be served as they are, to appreciate their simplicity, or they can be quickly sautéed in a pan with a drizzle of extra virgin olive oil, until the caciocavallo begins to melt slightly, becoming soft and stringy.

This dish is ideal as an appetizer or as a light main course, accompanied by a fresh salad or grilled vegetables. With their elegant presentation and rich taste, the caciocavallo and prosciutto crudo rolls are sure to conquer the palates of your guests.

Recipes with caciocavallo cheese rolls

Baked pasta with caciocavallo cheese

Baked pasta with caciocavallo cheese is a classic comforting dish that is ideal for days when you want something hearty and packed with flavor.

  • To make this recipe, start by preparing an aromatic tomato sauce, perhaps with a sautéed onion and a handful of fresh basil.
  • While the sauce is slowly cooking, bring a pot of salted water to a boil and cook your chosen pasta – rigatoni or penne work great – until al dente.
  • Once cooked, drain the pasta and mix it with the tomato sauce, making sure each piece is well coated.
  • Now comes the fun part: add generous amounts of diced or grated caciocavallo , which will blend with the heat of the pasta, creating cheese strands that extend with each bite.
  • Transfer everything to a baking dish, sprinkle with more caciocavallo cheese and, if desired, a sprinkling of Parmesan cheese for an extra crispy crust.
  • Bake the dough at 200°C until the surface is golden and crispy, and the cheese boils invitingly.
  • Serve the baked pasta with caciocavallo cheese piping hot, perhaps with a sprinkling of fresh black pepper and a little chopped basil for a touch of freshness.

This dish is a true culinary embrace, warming the heart and satisfying the appetite with its combination of al dente pasta, rich sauce, and stringy cheese.

Escalopes with caciocavallo cheese

Scaloppine al caciocavallo is a dish that embodies the Italian culinary tradition, combining the tenderness of scallops with the intense taste of cheese.

  • To prepare this delicious main course, you will need thin slices of meat, preferably veal or chicken, and sliced caciocavallo cheese .
  • The meat is first floured and then browned in a pan with a drizzle of extra virgin olive oil until golden brown.
  • Once cooked, the scallops are placed in a pan and covered with slices of caciocavallo. The key is to allow the cheese to slowly melt on top of the meat, creating a creamy, enveloping coating.
  • To further enrich the dish, you can add a hint of white wine or a touch of aromatic herbs such as rosemary or thyme.
  • Scallops with caciocavallo cheese should be served hot, perhaps accompanied by a side dish of seasonal vegetables or a portion of mashed potatoes to absorb the delicious cream cheese.

This dish is perfect for a special dinner or to impress guests with a main course that is both simple and refined.

Arugula, pear and caciocavallo cheese salad

Arugula, pear and caciocavallo salad is a dish that celebrates the simplicity and freshness of the ingredients, creating a combination of flavors that dance harmoniously on the palate.

  • To begin, wash and dry the arugula thoroughly, leaving it crispy and vibrant.
  • The pears, sweet and juicy, should be cut into thin slices, maintaining their elegant shape to add not only flavor, but also a pleasant contrast of texture.
  • Caciocavallo, with its strong and slightly spicy taste, is cut into flakes or cubes, depending on personal preference, and blends with the other ingredients, bringing a richness of flavor that balances the sweetness of the pear.
  • For dressing, an emulsion of extra virgin olive oil and balsamic vinegar offers a classic vinaigrette that enhances the flavors without overpowering them.
  • A pinch of salt and a grind of fresh black pepper add depth and spiciness, tying all the elements together.
  • This salad can be enriched with the crunch of chopped walnuts, which introduce an earthy note and texture that contrasts nicely with the softness of the cheese and the juiciness of the pears.
  • Serve the arugula, pear and caciocavallo salad as an elegant appetizer or as a refined side dish for meat or fish dishes.

It is a dish that promises to delight your guests with its freshness and simplicity, a true hymn to Italian cuisine that celebrates quality ingredients with timeless recipes.