![Caciocavallo Fresco© by Haalo](https://farm6.staticflickr.com/5544/14314606896_6995534611_o.png)
Caciocavallo is a stretched curd cheese (like mozzarella and provolone) which can be made from cows, ewes or buffalo milk. I'm more used to seeing the aged versions so I was more than intrigued by this fresh version.
![Caciocavallo Fresco© by Haalo](https://farm4.staticflickr.com/3903/14151250247_c34133d8b7_o.png)
You can use it as you would mozzarella but you can also use it like haloumi - cut into thick slices and fried in a saucepan to crisp the outside.
I've served it in another way - as caciocavallo cotolette - bite size pieces that are egg-washed then crumbed before being quickly sautéed until crisp and golden.
![Caciocavallo Fresco© by Haalo](https://farm3.staticflickr.com/2932/14337737925_5d915bca2b_o.png)
Piled high, they make for a rather tasty nibble to go alongside that pre-dinner Negroni.
![Caciocavallo Fresco© by Haalo](https://farm3.staticflickr.com/2920/14151127290_0fc9b5f47a_o.png)
Mi hai fatto venire voglia di caciocavallo impanato ora!!! :)
ReplyDeletegolosissimo ;)